- 1½ kg new potato, halved if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 200ml tub crème fraîche, full or half fat
- 1 tbsp sweet chilli sauce
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.
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.