Roasted new potatoes with chilli crème fraîche

Roasted new potatoes with chilli crème fraîche

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(1 ratings)

Prep: 10 mins - 15 mins Cook: 35 mins - 45 mins


Serves 6 - 8
Spice up your party with these delicious paprika-spiced potatoes - an ideal substitute for plain potato salad

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per serving for six

  • kcal316
  • fat15g
  • saturates6g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein6g
  • salt0.32g


  • 1½ kg new potato, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments, questions and tips

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22nd Nov, 2010
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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