Crunchy New Potatoes
This straightforward recipe transforms small new potatoes into a deliciously crispy side. The potatoes are first boiled, then lightly crushed to create more surface area before being baked with olive oil and paprika. The result is a wonderfully crunchy texture that makes these potatoes incredibly moreish. They are an ideal accompaniment to a variety of main courses and are ready in just 40 minutes.
Ingredients
- 16 small new potatoes, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon paprika
Method
- Preheat your oven to 400 degrees F.
- Cook the potatoes in boiling water for 10 minutes, then drain them thoroughly.
- Place the drained potatoes on a baking tray and gently press each one with a masher to flatten slightly.
- Pour the olive oil over the potatoes and dust them with paprika, sea salt, and black pepper.
- Roast in the oven for 20 minutes or until they turn golden and crisp.
Nutrition (per serving)
Sodium41300 mg
Recipe details
CategoryPotato
AuthorIrmgard
