Riverford Wicked Leeks
Spiced roast new potatoes and aioli recipe image

Print Spiced roast new potatoes and aioli

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 & 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 & pepper


  1. Preheat oven to 220˚C/Gas 8. Boil the potatoes until tender. Drain and cool.
  2. Combine the spices with some salt and black pepper and place in a bowl.
  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.
  4. Roast for 10-15 minutes until the potatoes are hot and crisp.
  5. Combine mayonnaise, crushed garlic and lemon juice (if using) to make an aioli. Serve with the potatoes.
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