Firecracker Roasties

{Serves 4 | Preparation Time: 15 mins | Cooking Time: 50 mins}

You will be fighting for these at the dinner table! On my perfect Turkey roast table these are the only item with no leftovers… which I suppose speaks volumes. The fiery red colour here adds vibrancy and drama. Just delicious.


  • 1.25kg Maris Piper potatoes
  • 100mls light olive oil
  • 1 tablespoon coarse semolina
  • 1 heaped teaspoon hot paprika
  • ½ teaspoon cayenne pepper
  • Flaky sea salt to taste


  • Preheat the oven to 200 degrees fan.
  • Place a large flat roasting tray in the oven.
  • Meanwhile peel the potatoes and cut each one into quarters. Boil in salted water for around 4 minutes, then drain the potatoes in a colander. Shake the colander to rough up the edges of the potatoes and sprinkle over the semolina.
  • Pour the olive oil into the hot roasting tray and tip in the potatoes, ensuring that they are spaced apart from one another in a single layer.
  • Roast for 20 minutes before turning them over and roasting for a further 15 minutes.
  • Combine the paprika and cayenne together in a small bowl. Sprinkle this spice mixture all over the potatoes and return them to the oven for a final 15-20 minutes, or however long it takes to make them really golden and crisp.
  • Sprinkle over sea salt and serve immediately.


Par boil your potatoes then fluff them up a bit before roasting to perfection: this gives the amazing crispy finish.

Select your potatoes carefully: a specific variety made for roasting work best e.g. Maris Piper or Desiree potatoes rather than a Jersey Royal. Be generous with the oil: you won’t achieve a crisp finish unless there is plenty of fat in the pan.