The most crispy and garlicky roast potatoes you’ll ever make 27



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Who can resist the delicious wafting smell of roasted potatoes? Not us!

This great new recipe will help you bring the very best out of your roasting, bringing them to a whole new crispy, spicy, flavour-filled level.

Serves: 4
Prep Time: 10 min
Cook Time: 40 min


  • 700g baby red potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons packed brown sugar
  • 1 1/2 teaspoons seasoned salt
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 22o degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. Wash the potatoes and then pat dry. Cut each potato in half and place in a large bowl. Toss the potatoes with the olive oil to coat.
  3. In a small bowl, combine the chili powder, sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and stir to coat.
  4. Place the potatoes on the baking sheet in a single layer.
  5. Bake for 40 minutes or until browned and the potatoes are easily pierced with a fork.


Guest Contributor

  1. Quicker still,I microwave the potatoes first for about 5-7 minutes, then quickly add to a zip-lock bag the oil, salt and flavourings (I use dukkah) then put into the hot oven – All done in about another 15 mins

  2. Why sugar? We are putting sugar in everything.

    2 REPLY
    • The sugar caramelises, & helps makes the potatoes crunchy. You could leave it out, or add less. Recipes can be adapted to suit

    • looks like a US recipe – sugar with everything

      would you like some coffee with your sugar ?

  3. Regardless of the little bit of added sugar, ‘a little bit of what you fancy’ never did anyone any harm! At least that’s what my Grandma used to tell me and she lived till 83! Crunchy, crispy chips; roast potatoes – I’m in heaven!

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