Page title and description
Spiced roast new potatoes and aioli
Boiled then roasted with spices, these new potatoes are good as a snack with drinks, for a picnic or served without the aioli as a side dish to fish or chicken. The potatoes lose their crispness when cold but still taste good.
Ingredients
- 600g-700g new potatoes, washed and halved if large
- 2 tbsp sunflower or vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- ¼-½ tsp cayenne pepper
- 6 tbsp mayonnaise
- 1-2 garlic cloves, crushed to a purée
- juice ½ lemon (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Preheat oven to 220°C/Gas 8. Boil the potatoes until tender. Drain and cool.
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Step 2
Combine the spices with some salt and black pepper and place in a bowl.
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Step 3
Rub the potatoes with oil until lightly coated, then roll in the spice mix and place straight onto an oiled baking sheet or roasting tray.
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Step 4
Roast for 10-15 minutes until the potatoes are hot and crisp.
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Step 5
Combine mayonnaise, crushed garlic and lemon juice (if using) to make an aioli. Serve with the potatoes.
