New Potatoes are amazing for their fresh buttery flavours, but sometimes you just crave them with a little bit of spice and that's were this Paprika spice blend delivers. It's a little touch of sweet with just the right amount of spice to pep up your taste buds. Of course you can tailor it to suit your tastes by using less paprika, or a smoked paprika, which will add an extra depth of flavour, for a bit more spice try adding some chilli to the mix, or leave those flavours out altogether, and just dress them with a little salt n pepper. This is a lovely side dish that adds extra dimensions to your humble potato. I've used the Airfryer for this recipe but these can also be done in a conventional oven too. Slicing them into hasslebacks means they cook quickly, the spice blend gets into all the little nooks n crannies, and makes them look good too, but you can leave them whole if you prefer.
The choice is yours, but why not give these a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Wash the potatoes and pat dry.
Make the spice blend by adding the Paprika, garlic,sugar,salt and lemon rind to a bowl and mix together.
Place 2 spoons on a chopping board and lay the potato between them Using a sharp knife carefully slice through the potato at 2cm intervals-the spoons will stop you slicing all the way through and give you an even cut
Gently open the potatoes slightly. Place them in a bowl or food bag.
Sprinkle over with oil.
Rub it In till they are fully coated.
Sprinkle over with the spice blend, again ensuring that they are fully coated- use your hand to gently toss them around.
Place them in the Airfryer.
Switch the Airfryer on and cook at 180° for 20 minutes- turn over after 10mns or shake if preferred.
Conventional oven for 40mns or Microwave for 10 then finish off in the oven to crisp for 10.
Pierce them with a skewer to check they are cooked through and soft, then remove from the fryer.
Serve them hot with your main dish- they are a perfect accompaniment to this creamy chicken and mushroom parmesan with a simple spinach side salad.
Easy swaps :-
New Potatoes for any potatoes.
Paprika for Chilli
Garlic for Onion salt
Himalayan salt for rock salt or table salt.
Lemon zest for lime zest
Airfryer for Oven
Ingredients
Directions
Prep:- Wash the potatoes and pat dry.
Make the spice blend by adding the Paprika, garlic,sugar,salt and lemon rind to a bowl and mix together.
Place 2 spoons on a chopping board and lay the potato between them Using a sharp knife carefully slice through the potato at 2cm intervals-the spoons will stop you slicing all the way through and give you an even cut
Gently open the potatoes slightly. Place them in a bowl or food bag.
Sprinkle over with oil.
Rub it In till they are fully coated.
Sprinkle over with the spice blend, again ensuring that they are fully coated- use your hand to gently toss them around.
Place them in the Airfryer.
Switch the Airfryer on and cook at 180° for 20 minutes- turn over after 10mns or shake if preferred.
Conventional oven for 40mns or Microwave for 10 then finish off in the oven to crisp for 10.
Pierce them with a skewer to check they are cooked through and soft, then remove from the fryer.
Serve them hot with your main dish- they are a perfect accompaniment to this creamy chicken and mushroom parmesan with a simple spinach side salad.
Easy swaps :-
New Potatoes for any potatoes.
Paprika for Chilli
Garlic for Onion salt
Himalayan salt for rock salt or table salt.
Lemon zest for lime zest
Airfryer for Oven