- 350g mini new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- ½ tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- ¼ tsp cumin seeds
- 2-3 pinches hot chilli powder
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
For the mayo
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in boiling salted water for 5 mins, then drain. Tip into a shallow roasting tray with half the paprika, cumin, chilli and oil, then mix to coat. Roast for 25-30 mins until crisp and golden.
Meanwhile, make the garlic mayo by mixing the remaining paprika into the mayonnaise with a good squeeze of juice from the lemon wedge and the garlic.
Toss the hot potatoes with sea salt, then serve, with garlic mayo for dipping.
Spinach salad with honey dressing
Whisk the juice ½ lime with 1 tsp clear honey and seasoning. Thinly slice ½ red onion and add to the dressing along with a handful baby spinach leaves.