Name: Hot paprika potatoes with garlic mayo
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 350g mini new potatoes; ½ tsp sweet paprika; ¼ tsp cumin seeds; 2-3 pinches hot chilli powder; 1 tbsp sunflower oil; 3 tbsp mayonnaise; big lemon wedge; 1 garlic clove crushed

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Hot paprika potatoes with garlic mayo

Hot paprika potatoes with garlic mayo

Sarah Cook

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Serves 2

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.8 out of 5.4 ratingsRate

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This spicy accompaniment to barbecued steak tastes even better eaten outside

Healthy

Vegetarian

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Seared steak with chimichurri dressing

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

350g mini new potatoes
½ tsp sweet paprika
¼ tsp cumin seeds
2-3 pinches hot chilli powder
1 tbsp sunflower oil

For the mayo

3 tbsp mayonnaise
big lemon

wedge
1 garlic clove

crushed

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Nutrition: per serving

kcal291
fat18g
saturates3g
carbs30g
sugars4g
fibre2g
protein4g
salt0.57g

low

Method

step 1

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.
step 2

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.
step 3

Toss the hot potatoes with sea salt, then serve, with garlic mayo for dipping.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.8 out of 5.4 ratings

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