Crispy Paprika Potatoes with Chive and Garlic Oil
Feeds 3 - 4
Oof, definitely one of my favourite pictures so far. The colours are pretty enticing which obviously means the flavours are too. If you've got a big family or group of friends to feed then double the recipe because these are so freaking delicious and disappear if you take your eyes off of it. The Weeping Angels of food these are; move so quick you can't even comprehend. They will definitely send you somewhere much nicer too... Am I killing this analogy?
I like Doctor Who okay.
GET COOKING SOME TATERRRS!
If you're not a veggie then add some chopped up maple bacon to this because oh my lord it is delicious
Want some spice? Add some de-seeded, diced chillies to the garlic oil. Or instead of grain mustard, chuck some horseradish on.
Vegan: Just take away those eggs and you'll be right as rain
1 pound of baby potatoes, halved
1 ½ tablespoons of extra virgin olive oil
3 tbsp of paprika
1 tsp of cayenne
1 tbsp of dark brown sugar
Zest of half a lemon
Large pinch of salt and pepper
5 eggs soft-boiled and halved
(Optional) Grain honey mustard
(Optional) 1/3 cup of grated parmesan
1 cup of chives, chopped
1 cup of spring onions, chopped
4 garlic cloves, crushed
Preheat oven to 220° C (428° F)
On a sheet pan, toss together the potatoes, oil, paprika, lemon zest, cayenne, sugar, salt, and pepper
Put in the oven for 40 – 45 minutes. Halfway through cooking, take the potatoes out and place another tray over the top and slightly squish the potatoes down. Tossing once or twice throughout the process a well.
Whilst the potatoes are cooking, you can start making your garlic oil.
Mixed together garlic an oil in a small pan over low heat until garlic is golden (about 1 – 2 minutes)
Remove oil from heat and mix in chives
When potatoes are out of the oven, drizzle over oil, sprinkle parmesan on top, scatter spring onions on top, place eggs on top, and serve with grain mustard.