Roasted new potatoes with chilli crème fraîche

Roasted new potatoes with chilli crème fraîche

Spice up your party with these delicious paprika-spiced potatoes - an ideal substitute for plain potato salad

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

Cook 35 - 45 mins

Vegetarian

Vegetarian

Method

  1. Preheat the oven to 200C/gas 6/fan 180C. Tip the potatoes into a roasting tin and toss in the oil. Sprinkle with paprika and roast for 35-45 minutes until crisp and golden, shaking the tin halfway through.
  2. Sprinkle the potatoes with salt and tip on to a platter. Spoon the crème fraîche into a small bowl and swirl the chilli sauce on top. Serve with the potatoes for dipping.

Nutrition per serving for six

316 kcalories, protein 6g, carbohydrate 43g, fat 15 g, saturated fat 6g, fibre 3g, salt 0.32 g

Recipe from Good Food magazine, September 2002.

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Latest comments and suggestions

  • 19 January 2010

    carlylou2004 rated this recipe

    4 stars

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  • 22 November 2010

    Agne commented on this recipe

    Nice and simple, but do go for more expensive sweet chilli sauce. I didn't and I couldn't feel chilli in my creme fraiche at all :/

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

Cook 35 - 45 mins

Vegetarian

Vegetarian

Ingredients

Print this recipe
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Nutrition per serving for six

316 kcalories, protein 6g, carbohydrate 43g, fat 15 g, saturated fat 6g, fibre 3g, salt 0.32 g

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