Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes excerpted from Ashia’s Table: Family Recipes from India and beyond by Ashia Ismail-Singer. Photography by Manja Wachsmuth.

Ashia's Table: Family Recipes from India and beyond by Ashia Ismail-Singer

Ashia’s Table features well-known traditional Indian dishes alongside a selection of exciting new dishes based on Indian flavours and textures, all of which can be easily made at home.

Ashia Ismail-Singer’s debut cookbook pays homage to her heritage, blending it seamlessly with a modern and authentic take on her native Indian cuisine. Her recipes aren’t just a list of ingredients and measurements: For Ashia, they are memories of childhood, food experiences that have been passed down through generations, and which connect her to her family and homeland.

With chutneys and bites for grazing, light lunches, nourishing main dishes, desserts, home baking, and more, this book brings you a collection of recipes inspired by India’s rich food culture, made with ingredients that are easy to find wherever you are.

Ashia’s Table is a beautiful book to be cherished for its delicious recipes, stunning photography, and attractive design.

Ashia’s Table: Family Recipes from India and beyond is available at and  

Anjum’s Spicy Roast Potatoes

Serves 8

Cooking time: 45-50 mins

Prep time: 15 mins

These roast potatoes are so divine, and my sister’s specialty. They go perfectly with any roasted dinner, and add a touch of spice to your meal. Try them with chili-crusted baked salmon (page 80) or roast lamb with a chilli rub (page 98), and cucumber raita (page 167) on the side.


8-10 large potatoes, peeled and cut into slices about ½ in (1.5 cm) thick

½ cup (120 ml) vegetable oil

1-2 tsp Indian chili powder or cayenne

1 tsp paprika

1 tsp salt, plus extra as needed

½ tsp freshly ground black pepper

2 tsp white vinegar

2 tbsp ketchup

1-2 garlic cloves, crushed

To garnish

Crushed red pepper flakes

Lemon wedges, if desired


Preheat the oven to 320°F (160°C).

In a large pot of salted water, parboil the potatoes for 6–8 minutes until softened but not breakable.

In a bowl, mix the oil, chili powder, paprika, salt, pepper, vinegar, ketchup, and garlic.

Line a baking pan with foil, brush the foil with the chili oil mixture, and then spread the sliced potatoes over the pan, turning to make sure they are all well-coated in chili oil.

Bake for 30 minutes, turning the potatoes halfway through so they  cook evenly.

Garnish with chili flakes and a squeeze of lemon, and serve with cucumber raita (page 167).

Recipe reprinted with permission from Interlink Books.

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