Roasted new potatoes with chilli crème fraîche
- Mary Cadogan
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Serves 6 - 8
Easy
Prep: 10 mins - 15 mins
Cook: 35 mins - 45 mins
A star rating of 4 out of 5.1 ratingRate
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Spice up your party with these delicious paprika-spiced potatoes - an ideal substitute for plain potato salad
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg new potato
halved if large
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3 tbsp olive oil
-
1 tsp paprika
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200ml tub crème fraîche
full or half fat
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1 tbsp sweet chilli sauce
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Nutrition: nutrition per serving for six
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kcal316
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fat15g
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saturates6g
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carbs43g
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sugars0g
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fibre3g
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protein6g
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salt0.32g
low
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Method
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step 1
Preheat the oven to 200C/gas 6/fan 180C. Tip the potatoes into a roasting tin and toss in the oil. Sprinkle with paprika and roast for 35-45 minutes until crisp and golden, shaking the tin halfway through.
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step 2
Sprinkle the potatoes with salt and tip on to a platter. Spoon the crème fraîche into a small bowl and swirl the chilli sauce on top. Serve with the potatoes for dipping.
Recipe from Good Food magazine, September 2002
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A star rating of 4 out of 5.1 rating
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