Spicy Potatoes
I love slicing these into disks for a couple of reasons. Firstly it means they go extra crispy, as both sides get direct contact with the tray (once you’ve flipped them). The second reason is because it increases the surface area, which maximises the amount of dip you can get with each dunk (the way my mind works, honestly 🤣).
What’s the best potato to use?
You want to use a floury potato like Russets, Maris Pipers or King Edwards. Stay away from more waxy varieties of potato, these retain too much moisture and won’t go as crispy. In all cases you want to keep the SKIN ON for extra flavour.
Equipment:
30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray
Sharp Knife & Chopping Board
Large Mixing Bowl
Plastic Turner
Small Mixing Bowl & Spatula (for dip)
Cling Film (for dip)
Ingredients (check list):
Spicy Potatoes
2lb / 1kg medium sized Potatoes (see notes)2lb / 1kg medium sized Potatoes (see notes)
2.5 tbsp Olive Oil2.5 tbsp Olive Oil
1 tsp Cayenne Pepper (see notes)1 tsp Cayenne Pepper (see notes)
1 tsp Smoked Paprika1 tsp Smoked Paprika
1 tsp Garlic Powder1 tsp Garlic Powder
1 tsp Onion Powder1 tsp Onion Powder
3/4 tsp Salt, plus an extra pinch to serve3/4 tsp Salt, plus an extra pinch to serve
1/4 tsp Black Pepper1/4 tsp Black Pepper
Easy Lemon Herb Dip (optional)
1/2 cup / 120g Greek Yogurt1/2 cup / 120g Greek Yogurt
1/2 cup / 120g Sour Cream1/2 cup / 120g Sour Cream
1/4 cup finely diced Chives1/4 cup finely diced Chives
1/4 cup finely diced Parsley1/4 cup finely diced Parsley
1 Lemon, juice only1 Lemon, juice only
1/8 tsp EACH: Onion Powder, Garlic Powder1/8 tsp EACH: Onion Powder, Garlic Powder
Salt & Black Pepper, to tasteSalt & Black Pepper, to taste
Instructions:
Lemon Herb Dip
I HIGHLY recommend making this in advance to give chance for the flavours to develop.
In a small mixing bowl combine 1/2cup/120g Greek yogurt and sour cream with 1/4cup chives and parsley, the juice of 1 lemon, 1/8 tsp onion & garlic powder and salt & pepper to taste.
Taste test for seasoning and adjust accordingly. Cover in the fridge until needed.
Spicy Potatoes
Pre heat the oven to 200C/390F with the baking tray in there so it get nice and hot.
Meanwhile, slice your potatoes into disks (around 1cm/just under 1/2 inch). Place in a large mixing bowl.
Add in 2.5 tbsp olive oil, 1 tsp cayenne pepper, smoked paprika, onion powder, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Combine with your hands (messy, but ensures the potatoes get the best coverage).
Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.
Serve with an extra sprinkle of salt (this will draw out any final moisture) and serve as a side or with a dip!
What’s the best potato to use?
You want to use a floury potato like Russets, Maris Pipers or King Edwards. Stay away from more waxy varieties of potato, these retain too much moisture and won’t go as crispy. In all cases you want to keep the SKIN ON for extra flavour.
Equipment:
30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray
Sharp Knife & Chopping Board
Large Mixing Bowl
Plastic Turner
Small Mixing Bowl & Spatula (for dip)
Cling Film (for dip)
Ingredients (check list):
Spicy Potatoes
2lb / 1kg medium sized Potatoes (see notes)2lb / 1kg medium sized Potatoes (see notes)
2.5 tbsp Olive Oil2.5 tbsp Olive Oil
1 tsp Cayenne Pepper (see notes)1 tsp Cayenne Pepper (see notes)
1 tsp Smoked Paprika1 tsp Smoked Paprika
1 tsp Garlic Powder1 tsp Garlic Powder
1 tsp Onion Powder1 tsp Onion Powder
3/4 tsp Salt, plus an extra pinch to serve3/4 tsp Salt, plus an extra pinch to serve
1/4 tsp Black Pepper1/4 tsp Black Pepper
Easy Lemon Herb Dip (optional)
1/2 cup / 120g Greek Yogurt1/2 cup / 120g Greek Yogurt
1/2 cup / 120g Sour Cream1/2 cup / 120g Sour Cream
1/4 cup finely diced Chives1/4 cup finely diced Chives
1/4 cup finely diced Parsley1/4 cup finely diced Parsley
1 Lemon, juice only1 Lemon, juice only
1/8 tsp EACH: Onion Powder, Garlic Powder1/8 tsp EACH: Onion Powder, Garlic Powder
Salt & Black Pepper, to tasteSalt & Black Pepper, to taste
Instructions:
Lemon Herb Dip
I HIGHLY recommend making this in advance to give chance for the flavours to develop.
In a small mixing bowl combine 1/2cup/120g Greek yogurt and sour cream with 1/4cup chives and parsley, the juice of 1 lemon, 1/8 tsp onion & garlic powder and salt & pepper to taste.
Taste test for seasoning and adjust accordingly. Cover in the fridge until needed.
Spicy Potatoes
Pre heat the oven to 200C/390F with the baking tray in there so it get nice and hot.
Meanwhile, slice your potatoes into disks (around 1cm/just under 1/2 inch). Place in a large mixing bowl.
Add in 2.5 tbsp olive oil, 1 tsp cayenne pepper, smoked paprika, onion powder, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Combine with your hands (messy, but ensures the potatoes get the best coverage).
Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.
Serve with an extra sprinkle of salt (this will draw out any final moisture) and serve as a side or with a dip!
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