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Suya-Spiced Roasted Potatoes with Tomato-Chili Relish

Suya-Spiced Roasted Potatoes with Tomato-Chili Relish

By Elizabeth MindreauNovember 22, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes

Suya is a Nigerian street food of spiced sliced meat threaded on skewers and grilled. We make our suya spice mix by processing peanuts, paprika, ginger, garlic and a touch of brown sugar and use it to add flavor and crunch to potatoes. We add a bit of oil and toss the mixture onto halved potatoes before roasting. A simple fresh tomato relish with chili and lime served on the side brightens up the dish.

Tip

Don’t be shy about using your hands to thoroughly coat the halved potatoes with the seasoning mixture. After emptying the potatoes onto the baking sheet, be sure to scrape any seasoning remaining in the bowl onto the potatoes.

Ingredients
  • ½

    cup unsalted dry-roasted peanuts

  • 2

    teaspoons sweet OR hot paprika

  • 2

    teaspoons ground ginger

  • 2

    teaspoons granulated garlic

  • 1

    teaspoon packed light brown sugar

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1 ½

    pounds small (1½ to 2 inches) Yukon Gold OR red potatoes, halved

  • 3

    plum tomatoes, cored and finely chopped

  • 1

    medium shallot, finely chopped

  • 1

    serrano chili, stemmed, seeded and finely chopped

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 2

    tablespoons lime juice

Step 1

Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a food processor, combine the peanuts, paprika, ginger, garlic, sugar, ½ teaspoon salt and 1 teaspoon pepper. Process until finely ground, about 20 seconds. Add 2 tablespoons oil and pulse until evenly combined, 3 to 5 times, scraping the bowl as needed.

Step 2

In a large bowl, toss the potatoes with the remaining 1 tablespoon oil and ¼ teaspoon salt.

Add the nut-spice mixture, and use your hands to toss and press the seasoning onto the potatoes so it sticks.

Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer. Roast until well browned all around and a skewer inserted into the potatoes meets no resistance, 20 to 25 minutes; use a metal spatula to turn the potatoes about halfway through.

Step 3

While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice, and ½ teaspoon each salt and pepper.

When the potatoes are done, transfer to a serving dish and sprinkle with salt. Serve with the tomato mixture on the side.

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