Roast Red Spicy Spuds

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 lb boiled potatoes cut into wedges
  • Salt and chilli powder to taste
  • A squeeze of garlic purée
  • 1 tsp jeera powder
  • 1 tbsp oil
  • 2 tbsp tomato purée
  • 1 tsp paprika


  • Mix all the ingredients together except for the potatoes.
  • With your hands, smear potato wedges with the paste.
  • Line a roasting tin with tin foil, and cook in the oven (350°F, 180°C, gas mark 4) until the wedges are brownish and a little crisp on the outside.
  • These are great eaten with white bread or with fried eggs, which you can serve over the top.