Your browser is out-of-date!

Newer is always better! Why not update your browser to experience the web how it is meant to be? Update my browser now

Close

Paprika Roasted Potatoes with Harissa Mayonnaise Dip

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

Ingredients

  • 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

Method

  • 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.