Smoky Paprika Roast Potatoes with Aioli (replaced Spicy Tomato Egg Skillet)

Serves 4 people

Prep Time 10 minutes

Cook Time 35–40 minutes

Ingredients 

For the Potatoes

  • 800g baby potatoes, halved
  • 2 tbsp olive oil (about 30ml)
  • 1½ tsp Sierra del Sabor Oak Smoked Paprika (about 4.5g)
  • 1 tsp sea salt (about 5g)
  • 1 sprig fresh rosemary, leaves finely chopped

For the Smoky Paprika Aioli

  • 3 tbsp mayonnaise (about 45g)
  • 1 tsp Sierra del Sabor Oak Smoked Paprika (about 3g)
  • 1 clove garlic (about 3g), finely grated
  • 1 tsp lemon juice (about 5ml)

Method

  1. Preheat the oven
    Heat oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
  2. Season the potatoes
    In a large bowl, toss halved baby potatoes with olive oil, smoked paprika, salt, and chopped rosemary until evenly coated.
  3. Roast
    Spread potatoes out on the tray in a single layer. Roast for 35–40 minutes, turning halfway, until golden and crisp.
  4. Make the aioli
    In a small bowl, combine mayonnaise, smoked paprika, grated garlic, and lemon juice. Mix until smooth, then chill until serving.
  5. Serve
    Arrange potatoes on a platter with the aioli in a small dipping bowl. Best enjoyed hot from the oven.

Chef’s Note

These potatoes also work brilliantly alongside grilled prawns, roasted veg, or in Spanish-style tapas spreads.