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Crispy Calabrian spicy roasted potatoes with chili oil, garlic, and oregano on a rustic ceramic plate

Calabrian Spicy Roasted Potatoes

High-heat roasted potatoes finished with Calabrian chili paste, garlic, and oregano for crispy, spicy results in 40 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 800 g waxy potatoes (Yukon Gold or similar) cut into 3 cm chunks, skin on
  • 3 tbsp extra virgin olive oil
  • 1-2 tsp Calabrian chili paste adjust to heat preference
  • 3 garlic cloves thinly sliced
  • 1 tsp dried oregano
  • 1 tsp fine sea salt plus flaky salt to finish
  • 0.5 tsp black pepper freshly ground
  • small handful flat-leaf parsley roughly chopped, to serve

Method
 

  1. Heat the oven to 220 C / 425 F. Place a large rimmed sheet pan on the middle rack and let it heat for 10 minutes while you prep the potatoes.
  2. Scrub the potatoes and cut them into even 3 cm chunks. Spread them on a clean kitchen towel and pat thoroughly dry - any surface moisture will prevent crisping.
  3. Transfer the dry potato chunks to a large mixing bowl. Add the olive oil, fine sea salt, and black pepper. Toss well so every piece is evenly coated.
  4. Carefully remove the hot sheet pan from the oven. Tip the potatoes onto the pan in a single layer, cut side down where possible. Do not overlap. Return to the oven.
  5. Roast for 20 minutes without disturbing, until the undersides are golden and the potatoes release easily from the pan.
  6. While the potatoes roast, mix the Calabrian chili paste with the sliced garlic and dried oregano in a small bowl.
  7. After 20 minutes, remove the pan and drizzle the chili-garlic mixture over the potatoes. Toss with a spatula to coat, then spread back into a single layer.
  8. Return to the oven and roast for a further 15 to 20 minutes, until the potatoes are deeply golden and the garlic is crisp at the edges.
  9. Transfer to a serving plate. Finish with a pinch of flaky sea salt and the chopped flat-leaf parsley. Serve immediately.

Notes

For deeper heat, add a pinch of dried Calabrian chili flakes alongside the paste in step 6. A teaspoon of red wine vinegar stirred in at the end brightens the whole dish.