Year Round Recipes Salads and Vegetables

Spiced potatoes


Simple fried potatoes are made extra special with a dusting of spices and this recipe is excellent served with the cuttlefish tagine or as part of a selection of other vegetable dishes.

These recipes originally appeared in House & Garden magazine, photos courtesy of Oivind Haug.


  • 1.5kg large waxy potatoes (such as Charlotte or Linzer)
  • 200ml olive oil
  • 1-2tsp fine sea salt
  • 1tsp ground turmeric
  • 2tsp ground cumin
  • ½tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp sweet paprika


  • Peel the pots and cut into them 2cm cubes.
  • Heat the oil in a large wide, low pan until very hot and fry the potatoes until brown and crisp on all sides.
  • Add the salt and spices and toss well, frying for another minute so they absorb the flavours.
  • Taste for salt and add another teaspoon as necessary.


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