Crispy Spiced Potatoes
Get ready to elevate your side dish game with these irresistibly crispy spiced potatoes! Featuring tender baby potatoes coated in a bold blend of garlic powder, paprika, cumin, chili, and oregano, this recipe delivers the perfect balance of crunch and flavor in every bite. A touch of cornstarch ensures a golden, crispy exterior, while oven-roasting or skillet frying locks in that satisfying texture. Ready in just 40 minutes, these potatoes are seasoned to perfection and make a versatile addition to any meal, whether you're pairing them with roasted meats, grilled veggies, or serving them as a crowd-pleasing appetizer. Garnish with fresh parsley for a pop of color and an herby finish. Perfect for weeknight dinners or entertaining, this easy recipe is your new go-to for crispy potato perfection!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cumin powder
- 0.5 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and scrub the baby potatoes. If they are larger than bite-sized, cut them in halves or quarters for even cooking.
Place the potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt to the water. Boil for 10-12 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
Preheat your oven to 220°C (430°F) or prepare a large skillet if pan-frying.
In a mixing bowl, combine olive oil, cornstarch, garlic powder, paprika, cumin powder, chili powder, dried oregano, salt, and black pepper. Mix well to form a spiced oil coating.
Add the drained potatoes to the bowl and toss until they are thoroughly coated with the spiced oil mixture.
Spread the potatoes out in a single layer on a large baking sheet lined with parchment paper (if baking). Make sure the potatoes are not overcrowded to ensure they become crispy.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside. If pan-frying, heat a tablespoon of olive oil in the skillet over medium-high heat and cook the potatoes in batches until crispy on all sides.
Once cooked, remove the potatoes from the oven or skillet and transfer them to a serving bowl.
Sprinkle with chopped fresh parsley for garnish, if desired, and serve immediately.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
