Salt & Pepper Roast Potatoes Recipe
Garlic, chilli and five-spice.
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Ingredients
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Potatoes & Seasoning
Oil & Finish
Method
Potatoes & Seasoning
- 1
Prepare potatoes
Preheat your oven to 220°C (430°F). Wash the potatoes and pat dry. If using baby potatoes, halve them. If using regular waxy potatoes, cut into 2–3 cm (about 3/4–1 inch) chunks so pieces are uniform in size for even roasting.
- 2
- 3
Toss with oil and spices
Return the drained potatoes to the pot or a large mixing bowl. Add 3 tbs neutral oil, minced garlic, sliced chilli, 1 tsp five-spice powder, 1 tsp ground black pepper and 1.5 tsp sea salt. Toss thoroughly so each piece is well coated. If you like a crisper finish, rough up the surfaces slightly by shaking the pot or scraping the potatoes with a fork so they develop extra texture for roasting.
Roasting & Finish
- 4
Roast
Spread the seasoned potatoes in a single layer on a large rimmed baking sheet (line with foil or parchment for easier cleanup). Make sure pieces aren’t crowded—use two trays if needed. Roast in the preheated oven for 25–35 minutes, turning once or twice with a spatula, until the potatoes are golden brown and crisp on the outside and tender inside. Timing depends on potato size—start checking at 20 minutes.
- 5
Final seasoning
Remove the tray from the oven. Immediately drizzle 1 tsp sesame oil over the potatoes (optional) and gently toss to distribute. Taste and adjust salt or pepper if needed.
- 6
Garnish and serve
Transfer the roast potatoes to a serving dish. Sprinkle with chopped coriander and sliced spring onions if using. Serve hot with lemon or lime wedges for squeezing over at the table to brighten the flavors.