Crispy paprika new potatoes are something that everyone loves, with the romesco sauce packing in so much flavour. This has become our new favourite side dish because it's so simple to make, looks stunning and tastes amazing. They're great served next to main dishes, stews, curries or BBQs as they act as a side and dip all-in-one.
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.
