Lemon & chilli roast potatoes

by Yasmin Khan

A recipe to spice up your spuds


4 tbsp light olive oil
1kg potatoes
5 garlic cloves, crushed
1 tbsp Aleppo pepper (pul biber) or half that amount of chilli flakes
½ tsp paprika
Juice of ½ lemon
Extra virgin olive oil
Finely chopped coriander, to serve


Preheat the oven to 200C. Pour the light olive oil into a large baking tray and place in the oven to heat up.

Peel the potatoes and cut them into 2cm cubes. Add them to a saucepan of boiling water with 2 tsp salt and cook for 5 mins. Drain.

Take the tray out of the oven and add the potatoes with the garlic, Aleppo pepper, paprika, 1 tsp sea salt and ½ tsp freshly ground pepper. Toss everything together quickly, then return the tray to the oven and bake for about 30 mins, or until the potatoes are cooked through.

As soon as you take the potatoes out of the oven, judiciously squeeze the lemon juice all over them and stir well. Taste and adjust the seasoning, then transfer to a warmed serving plate. Drizzle over a splash of extra virgin olive oil and add a scattering of coriander.

Recipe: Yasmin Khan