Paprika-roasted new potatoes
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  • 650 g British Gem new potatoes
  • 150 ml olive oil
  • 11 tsp paprika
  • 11 tsp salt
  • 1120 g good-quality mayo
  • 12 tbsp harissa
  • 11 tbsp chopped flat-leaf parsleyPre-heat your oven.
  • 1 Place the new potatoes in a large pan, cover with salted water, bring to the boil and cook for 15 minutes or until just tender.
  • 1 Mix the olive oil with the paprika and salt.
  • 1 Place the potatoes in a suitable roasting tray and pour over the olive oil mixture, making sure they all get an even coating. Using a potato masher or fork, gently squash the potatoes to flatten each one a little. This increases the surface area and allows them to get extra crispy. Roast in the oven for 25-30 minutes, or until crispy.
  • 1 Mix the harissa with the mayonnaise to make the dip, and serve alongside the paprika-roasted potatoes.



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