Roasted Spicy Baby Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

These slightly sweet baby potatoes are roasted with spices, garlic, chilli and a little oil, which makes your kitchen smell even better than when regular roast potatoes are in the oven. I like to serve these with a nice roast. If you happen to have leftovers, have them for brunch. Just smash them up a bit and add to the pan with fried eggs.


  • 1 kg baby potatoes
  • 2 tablespoons oil
  • 1 green chilli, finely chopped
  • 2 cloves garlic, grated
  • 2 teaspoons yellow mustard seeds
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric


Preheat the oven to 220°C (200°C fan). Parboil the potatoes in a pan of salted boiling water for about six minutes.

Drain the potatoes and place in a baking dish. Drizzle with the oil, and scatter over the chopped chilli, garlic, mustard seeds, salt, cumin and turmeric. Gently shake the dish to make sure the potatoes are coated evenly with the flavourings, then roast for 30 to 35 minutes, until golden.