Spicy roast potatoes

[CJ2010]

I'm bored of normal roast spuds, what can I sprinkle on them to give them a bit of a kick? My DM suggested paprika, but what else can I use? Any ideas? TIA

Have you tried saffron?

paprika is lovely
curry powder as well

There's a good Nigella one - a bit more of a fiddle but dead easy. Oven 200C
2tbs olive oil, 2tsp turmeric, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp nigella seeds, 1 tsp black mustard seeds, 1/2 tsp chilli powder. Put all that in a bag, then add 4-5 large potatoes diced into 2-3cm cubes. Shake it all about a bit and tip into a shallow baking tray. Break up a bulb of garlic and scatter that on top, unpeeled. Cook for about an hour. While it's cooking chop up 1/2 a red onion and leave it in a bowl with the juice of a lime, and sprinkle this over the top of the potatoes once they're cooked.
I usually don't bother with the onion bit and I also leave out or add spices according to what I've got in the house.

My mum always used to sprinkle a little cayenne

Or try chilli flakes

Thanks for replies. I have another roast spud related question: how do I stop them tasting so dry? TIA

You could try using a different kind of potatoes. New potatoes, or little ones like Charlottes (waxier types) often work better than traditional roasting baking types like King Edwards, which tend to be flourier when cooked.

You could try rosting some cloves of garlic with them and loads of salt and black pepper. Something I love, especially with pork, is to just throw them in a roasting tin with some hot oil and a sprinking of sage and onion stuffing, again, loads of pepper too (I love black pepper!). You could throw anything in with them really! My mum sprinkles oxo over hers.

This will sound weird but it works - sprinkle a cup a soup mix over them. We like beef n tomato, but whatever flavour you like best will work (not the ones with pasta bits or croutons in though, unless you fish them all out). Works as a wok marinade for a stir fry too - just mix the powder into a teaspoon or so of oil in the wok as you stir fry.

I often do garlic chopped rosemary and salt. Sometimes just a sprinkle of Cajun seasoning, which just peps them up a bit.

To stop them being dry, depends how you cook them. I always par boil, drain and chuff up in th colander. I have the oven pre-heated at full whack I then pour a couple of tablespoons ov veg oil into the tray and allow that to get really hot. Then add the spuds give a good coating in the hot oil and roast for about 20 mins to half an hour. Perfect every time

try some smoked paprika on them....sprinkle over 15 mins before end of cooking time. yum.

Depends what you mean by spicy but Tumeric gives a very mild spicy taste. Paprika and cayenne is also yum.