All of the flavours of the Med are packed into this wonderful side dish – zesty lemon, smoky paprika, sharp garlic and sweet tomato.

 

Crispy Paprika Potatoes with Alioli-inspired Dip
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
All of the flavours of the Med are packed into this wonderful side dish - zesty lemon, smoky paprika, sharp garlic and sweet tomato.
Course: Side Dish
Cuisine: Vegetarian
Servings: 2
Author: scottsilverthorn
Ingredients
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
Instructions
  1. 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.
  2. Pre-heat the oven to 180°C.
  3. 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.
  4. Spread out well onto a baking sheet and cook in the oven for 30-35 minutes until golden brown and crisp.
  5. 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...
  6. Once the potatoes are cooked serve immediately with the dip alongside and enjoy.

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