Pic of Spiced roast new potatoes and aioli

Spiced roast new potatoes and aioli

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Spiced roast new potatoes and aioli

Side Serves 4 40 min
Boiled then roasted with spices, these new potatoes are good as a snack with drinks, for a picnic or served without the aioli as a side dish to fish or chicken. The potatoes lose their crispness when cold but still taste good.


  • 600g-700g new potatoes, washed and halved if large
  • 2 tbsp sunflower or vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground paprika
  • ¼-½ tsp cayenne pepper
  • 6 tbsp mayonnaise
  • 1-2 garlic cloves, crushed to a purée
  • juice ½ lemon (optional)
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 220°C/Gas 8. Boil the potatoes until tender. Drain and cool.
  • Step 2

    Combine the spices with some salt and black pepper and place in a bowl.
  • Step 3

    Rub the potatoes with oil until lightly coated, then roll in the spice mix and place straight onto an oiled baking sheet or roasting tray.
  • Step 4

    Roast for 10-15 minutes until the potatoes are hot and crisp.
  • Step 5

    Combine mayonnaise, crushed garlic and lemon juice (if using) to make an aioli. Serve with the potatoes.

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