Crispy Paprika Potatoes with Alioli-inspired Dip

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
Servings: 4
Calories: 473kcal

Ingredients

for the Potatoes

  • 1 kg 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

  • 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.

NUTRITIONAL INFORMATION

Estimated Values per Serving
Energy1,979kJ
473kcal
Fat24g
of which Saturates2g
Carbohydrates62g
of which Sugars4g
Fibre7g
Protein7g
Sodium1,109mg
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

Leave a Reply

Your email address will not be published. Required fields are marked *