roasted paprika potatoes with romesco sauce

These crispy paprika-roasted new potatoes are the kind of side dish that steals the show. Golden and crunchy on the outside, fluffy in the middle, and piled high over a generous swoosh of silky romesco, every bite is smoky, creamy and packed with flavour.

It’s the ultimate upgrade to simple potatoes — effortless to make, completely eye-catching on the table, and guaranteed to disappear fast. Serve them alongside stews, curries or a BBQ spread, and let that rich romesco double up as the perfect built-in dip. Once you make them, you’ll wonder how you ever served potatoes any other way.

Serves 4 as a side & takes 40 minutes to cook

Ingredients

For the potatoes

• 1kg new potatoes, halved

• 1 teaspoon of smoked paprika

• 1 teaspoon of ground cumin

• 1 teaspoon of dried thyme

• 3 spring onions, finely sliced

• 1 red chilli, sliced

• Olive oil

• Salt and pepper

For the romesco sauce

• 1 jar of roasted red peppers, drained (about 400g)

• 80g almonds

• 50g sun-dried tomatoes

• 50g olive oil

• 1 garlic clove

• Juice of 1 lime

• 1 teaspoon of smoked paprika

• Pinch of salt

Method

1. Preheat the oven to 220C, fan setting.

2. Place the halved potatoes into a large baking dish. Add the spices and a good pinch of salt, mix well before drizzling with olive oil and mixing again until all of the potatoes are coated in oil. Cook for 35-40 minutes until the potatoes are cooked through.

3. While the potatoes cook, make the romesco sauce by placing all of the ingredients into a powerful blender (we use a NutriBullet). Blend until the mixture comes together to create a thick sauce.

4. Once the potatoes are cooked, remove from the oven.

5. Spread the romesco sauce over the bottom of a serving dish. Top with the roasted potatoes, sliced spring onion, fresh red chilli and a crack of pepper.