Smokey, sweet and full of flavour – these crisp pototoes are perfectly paired with a creamy, garlic-rich dip.

Crispy Paprika Potatoes with Alioli-inspired Dip

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Potatoes, Side Dishes, Vegetarian


for the Potatoes

  • 500 g Floury Potatoes
  • 2 tbsp Olive Oil
  • 2 cloves Garlic crushed
  • ½ Lemon zested and juiced
  • 2 tsp Tomato Puree
  • 1 tsp Smoked Paprika Pimentón Dulce
  • 2 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper

for the Alioli Dip

  • 6 tbsp Good Quality Mayonnaise
  • 2 cloves Garlic crushed
  • ½ tsp Sea Salt
  • ½ Lemon zested and juiced (use the other half of the lemon from above)
  • Small bunch fresh Parsley chopped


  • Cut the potatoes into 2cm chunks. Put into a pan of cold water, then bring to boil and cook for 15-18 minutes until just tender. Drain and allow to cool.
  • Pre-heat the oven to 180°C.
  • Mix together the olive oil, garlic, lemon juice, lemon zest, tomato puree, paprika, salt and pepper in a large bowl. Add in the potatoes and mix well, ensuring that all pieces are well coated.
  • Spread out well onto a baking sheet and cook in the oven for 30-35 minutes until golden brown and crisp.
  • Meanwhile mix together the ingredients for the alioli and put to one side until needed. This will make more than you need, but you can always save the rest for later…
  • Once the potatoes are cooked serve immediately with the dip alongside and enjoy.

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