Quick, easy and delicious these oven-roasted spiced Cypriot New Potatoes are a great alternative to traditional roast potatoes. With a touch of warming spice, serve them with roast lamb or salmon or on their own dunked in cooling creme fraiche.
Did you see it? The sun?
It came out briefly this week reminding us that spring is on the way and after that summer. Barbecues, garden parties, salads and a crop of gorgeous new potatoes. Mmm!
But alas, we’re still in winter and unless you’re in some part of the UK with its own permanent summer climate, most of those aren’t at the top of anyone’s to-do list. However, don’t be too dismayed, the new potatoes we can sort out…
What are Cypriot New Potatoes?
Take a stroll down the veggie aisle from Winter to Spring and you’ll find the spunta variety of new potatoes lurking.
These soft yellow beauties from sunny Cyprus are grown using traditional methods by small family farms and harvested by hand from the mineral-rich soil giving them a distinctive cream yet earthy taste.
These versatile new potatoes are usually available for a limited time, between mid-December and the end of March, meaning you can keep that summer taste going throughout the dark winter months.
And what’s more, they don’t even need to be peeled, so preparation is minimal; just give them a quick wash and they’re ready to go, whether you’re boiling or steaming, roasting or even baking them, they are just so easy.
With 4,000 or more varieties registered with the International Potato Centre (yes, there is such a place), which potato to choose can be a hard decision.
But if you come across Cypriot New Potatoes, give them a try and add to your potato experience.
How to serve new potatoes
AIthough I prefer nothing more than a perfectly boiled new potato with a generous knob of melting butter, a roasted new potato is a thing of joy.
Crunchy, crispy and fluffy on the inside. And while perfect roasties, either big or small, is truly delicious and shouldn’t really be messed with, there are a few tweaks that add to the taste, including spice.
What is the spice rub
Spice rubs and mixes come in all guises and you can grab a packet or tub with the weekly shop.
But I can probably guarantee, that if you’re a herb and spice hoarder like me (seriously how many jars of oregano does one household need?), you’re bound to have something lurking in the back of the cupboard to add a little winter warmth to your sunny Cypriot New Potatoes.
This spice rub has a bit of a curry/chilli kick and a touch of turmeric. but I reckon you could easily give them a Moroccan twist with cinnamon, cumin, ginger and a little cayenne pepper.
What to serve Cypriot New Potatoes with
Admittedly I could just eat these as they are with a dollop of creme fraiche with a sprinkle of fresh chives, and just dunk them!
However, if you’re looking for more of a meal, they go really well with roast lamb or a salmon fillet and green beans.
Spiced Cypriot New Potatoes
- 750 g Cypriot New Potatoes quartered
- 1 tsp Garam Marsala
- 1/2 tsp Ground Turmeric
- 1/4 tsp Chilli Powder
- 1 Clove Garlic crushed
- 1 tsp Rapeseed Oil
- Pre-heat the oven to 220C and a roasting tray with 1 tsp of Rapeseed Oil.
- Wash the Cypriot New Potatoes and parboil for 5 mins until tender.
- Drain the potatoes and add into a large mixing bowl.
- Add the Garam Masala, ground turmeric, chilli powder and crushed garli, then toss or shake the bowl so that the potatoes are coated in the spice mix.
- Add a 1 tsp of Rapeseed Oil and toss the potatoes again.
- Put the potatoes into the pre-heated roasting tray and cook for 25 minutes.
- Serve with a cooling sour cream dip.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.