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Sunday, September 6, 2015

SRC: Spicy Herby Potatoes

It's time for another SRC reveal. I so look forward to these reveal days, it just never gets old. If you haven't heard of SRC or the Secret Recipe Club, read more about it here. This month I was assigned Helen's blog - Casa Costello. Helen is based in the UK. You won't believe how excited I was to learn that. I was eager to try a few classic British recipes and if you go over to Helen's blog, you will find her Ultimate Yorkshire Pudding Recipe, her take on Toad in the Hole, a healthy version of Fish Chips and Minted Peas and a whole section on Scones. I did try a basic scone recipe which I will share with you tomorrow. But for today's reveal my love for potatoes won. I found Helen's recipe for Spicy Herby Potatoes and knew I had to try it.

This recipe is not your average recipe for baked and spiced potatoes. One element I found very unique is the addition of butter after the potatoes have baked. And you know what, I am a big fan of this step now. Adding the butter later on lets you enjoy a lovely distinctly buttery flavour on these potatoes. It softens the flavour somehow. If you are looking for a tasty side dish to your Sunday roast or for any meal, try these out. You'll be happy you did.

Spicy Herby Potatoes

8-10 small to medium potatoes
1-2 tbsp olive oil
1 tsp red chilli powder 
1/2 tsp mixed herbs (I used dried herbs)
Salt to taste
A knob of butter (about a heaped tbsp worth)

Preheat the oven to 180ÂșC.

Wash and scrub the potatoes. I left the skin on. If you are using baby potatoes, leave them whole. I used medium sized potatoes and I quartered some and halved the smaller ones. What you are looking for are even sized pieces of potatoes so that they cook uniformly.

Place them in a baking dish / roasting tray.

Drizzle the oil over them and sprinkle with the salt, chilli powder and herbs. You can adjust the amount of red chilli powder to suit your liking.

Toss the potatoes to coat them with the oil and spice blend well.

Cover the dish with foil and bake for about 50-60 minutes or till the potatoes are done.

Carefully take the foil off and add the butter to the dish. Toss to help the butter melt and to coat the potatoes with the melted butter.

Serve alongside some roast chicken or any protein of your choice.

Don't forget to check out what the other members of Group A whipped up for this month's SRC reveal.

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  1. Those look yummy and simple. I'm going to have to try adding some butter after the potatoes come out of the oven. I never would have thought of that, figuring the drizzle of olive oil was enough.

    1. I loved the flavour and hope you do too

  • We love roasted potatoes. I've never tried adding butter at the end (normally I just use oil), but I'll have to try it to se if I can taste the difference. Also, I never cover the potatoes as they cook, because I love the crunchy bits that adhere to the outside when they roast that way.

    1. I never cover them either - big fan of the crunchy bits, since the original post cooked it like that I decided to give it a go.


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