Devilled roasted potatoes with sweet chilli ketchup

Add a chilli kick to your bonfire party with Lesley Waters's roasted new potatoes served with a piquant sauce
By Lesley Waters
Devilled roasted potatoes with sweet chilli ketchup
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 750baby g new potatoes, boiled for 10 minutes and drained well
  • 1 tbsp sunflower oil
  • ½ bunch of spring onions, finely chopped
  • 2 tsp sweet paprika

For the sweet chilli ketchup:

  • 150 ml good quality tomato sauce
  • 2 tbsp sweet chilli sauce
  • 2 tsp tomato ketchup


1. Preheat the oven to 200°C/gas 6.

2. Place the par-boiled new potatoes in a roasting tin. Pour over the sunflower oil and toss well, so that the potatoes are evenly coated.

3. Roast for 35-40 minutes until just tender.

4. Meanwhile, make the sweet chilli ketchup, Mix together the tomato sauce, chilli dipping sauce and ketchup and pour into a small serving bowl.

5. Sprinkle the spring onions and paprika over the roasted potatoes and toss well. Return to the oven for a further 3-4 minutes.

6. Thread the potatoes onto skewers and serve hot with the sweet chilli ketchup.

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