Roasted new potatoes with chilli crème fraîche

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Mary Cadogan

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Recipe by Mary Cadogan

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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

http://www.bbcgoodfood.com/recipes/1980/

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Ingredients

• 1½ kg new potatoes , halved if large
• 3 tbsp olive oil
• 1 tsp paprika
• 200ml tub crème fraîche , full or half fat
• 1 tbsp sweet chilli sauce

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 15 mins

Cook 45 mins

Vegetarian

Ingredients

• 1½ kg new potatoes , halved if large
• 3 tbsp olive oil
• 1 tsp paprika
• 200ml tub crème fraîche , full or half fat
• 1 tbsp sweet chilli sauce

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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