I’m a huge fan of potatoes no matter how they are made, be it mashed, smashed, roasted, french fried, twice-baked, scalloped, or au gratin. This Spice-Crusted Oven-Roasted Potatoes recipe elevates spuds to a new dimension and earns top honors in my plethora of potato recipes.
The mix, known as “suya” in Nigeria has a kick to it, but it’s also got an earthy and nutty taste to it as well, making it a favorite side dish for many entrées. A food processor makes the assembly of the mixture a breeze. Though suya is typically a powder when used on meats, adding a bit of oil produces a paste that adheres better to skin-on potatoes.
It is paired with a refreshing tomato-shallot recipe to spoon over the top, or even used for dipping. While it is not necessary, it adds a bright note to the side dish and complimented our grilled lamb loin chops.
Making them is a bit messy when you try to adhere the spice rub to the potato halves. Some of the mixture on the baking sheet will likely occur and char, but don’t worry because the cooking spray prevents it from sticking to the sheet.
Spice-Crusted Oven-Roasted Potatoes
- 1⁄2 cup unsalted dry-roasted peanuts
- 2 tsp. hot or sweet paprika
- 2 tsp. ground ginger
- 2 tsp. granulated garlic
- 1 tsp. packed light brown sugar
- Kosher salt and ground black pepper
- 3 Tbsp. grapeseed or other neutral oil, divided
- 2 lbs. small Yukon Gold or red baby potatoes
- 3 plum tomatoes, cored and finely chopped
- 1 medium shallot, peeled and finely chopped
- 1 serrano chili, stemmed. seeded and finely chopped
- 1⁄2 cup lightly packed fresh flat-leaf parsley, chopped
- 2 Tbsp. lime juice
- Heat oven to 475°F with a rack in the middle position.
- Mist a rimmed baking sheet with cooking spray.
- In a food processor, combine peanuts, paprika, ginger, garlic, sugar, 1⁄2 teaspoon salt and 1 teaspoon black pepper. Process until finely ground.
- Add 2 tablespoons of the oil and pulse until evenly combined, scraping the bowl as needed.
- In a large bowl, toss the potatoes with the remaining oil and 1⁄4 teaspoon salt. Add the nut-spice mixture and use your hands to toss and press the seasoning onto the potatoes so it sticks.
- Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer.
- Roast until well-browned all around and a skewer inserted in the potatoes meets no resistance, 20 to 25 minutes, turning the potatoes about halfway through.
- OPTIONAL: While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice and a 1⁄2 teaspoon each of salt and pepper.
- When the potatoes are done, transfer to a serving dish and sprinkle with salt. Serve with the tomato relish on the side, if using.
Adapted from a recipe found in Milk Street Magazine