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Paprika Roasted Potatoes with Harissa Mayonnaise Dip

This recipe from our Partner - Greenvale Potatoes AP - makes an excellent accompaniment to a BBQ.

Paprika Roasted Potatoes with Harissa Mayonnaise Dip


  • 750g new potatoes
  • 50ml olive oil
  • 1tsp paprika
  • 1tsp salt
  • 120g good quality mayonnaise (rapeseed if possible)
  • 2tbsp red or green harissa
  • 1tbsp chopped flat leaf parsley


  • Preheat the oven to 200C/180 Fan/Gas 6.
  • Place the potatoes in a large pan, cover with salted water, bring to the boil and cook for 15 mins or until just tender.
  • Mix the olive oil with paprika and salt.
  • Place the potatoes in a suitable roasting tray and pour over the olive oil mixture making sure they are all evenly coated. Using a potato masher or fork gently squash the potatoes to flatten each one a little, this increases the surface area and allows them to get extra crispy. Roast in the oven for 25-30 minutes or until crispy.
  • Mix the harissa with the mayonnaise to make the dip and serve alongside the paprika roasted potatoes.