The potato is sometimes overlooked, so here’s a recipe which we hope you will enjoy.

Serves 4


  • 450g/1lb small new potatoes, scrubbed
  • 150ml/ ¼ pint / 2/3 cup vegetable oil
  • 1 tsp chilli powder
  • ½ tsp caraway seeds
  • 1 tsp salt
  • 1tbsp chopped fresh basil


  1. Cook the potatoes in a saucepan of boiling water for 10 minutes. Drain thoroughly.
  2. Pour a little of the oil into a shallow roasting tin to coat the bottom. Heat the oil in a preheated oven 200C/400F/Gas Mark 6 for 10 minutes. Add the potatoes to the tin & brush them with the hot oil.
  3. In a small bowl mix together the chilli powder, caraway seeds & salt. Sprinkle the mixture over the potatoes, turning to coat them all over.
  4. Add the remaining oil to the tin & roast in the oven for about 15 minutes or until the potatoes are cooked through.
  5. Using a perforated spoon transfer the potatoes to a warm serving dish & sprinkle the chopped basil over the top & serve immediately.

Cook’s tip: these spicy potatoes are ideal for serving with plain meat dishes such as roasted or grilled lamb, pork or chicken.

Variation: use any other spice of your choice, such as curry powder or paprika.