Spiced roast potatoes with coriander, cumin and black pepper

45 minutes


  • 3 large Maris piper potatoes, peeled and cut into 2.5cm chunks
  • 1 tbsp of black peppercorns
  • 1 tbsp of coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp ajwain seeds
  • 1 tsp chilli flakes
  • 1 tbsp of soft brown sugar, or crumbled jaggery
  • 1 pinch of pink Himalayan salt
  • 1 tbsp of tamarind paste
  • 3 tbsp of vegetable oil
  • 1 tbsp of chopped coriander, to serve


Add the potato chunks to a pan of salted water and bring to the boil over a moderate heat. Par-boil for 6–8 minutes, or until the potatoes are just tender
Preheat the oven to 160°C/gas mark 3
Meanwhile, place the peppercorns, coriander and cumin seeds into a dry frying pan and lightly toast over a moderate heat until fragrant, being careful not to let them burn. Transfer to a bowl to cool slightly
Once the potatoes are par-boiled, drain in a colander and transfer to a deep baking tray. Shake the pan to roughen up the surface and edges of the potatoes
Combine the ajwain seeds, chilli flakes, pink salt and sugar with the toasted spices then sprinkle over the potatoes. Add the tamarind paste and vegetable oil, mixing with the potatoes and spices so that everything is evenly coated
Transfer to the oven and cook for 20 minutes, tossing everything around halfway through the cooking time, until the potatoes are crispy yet soft inside, with slightly caramelised edges
Sprinkle with the freshly chopped coriander leaves and serve immediately