Crounchy Paprika Potatoes
Oh honey, do I love a crunchy potato!! Especially one with a roasted garlic dip.
If you decide to give this recipe a go, when it comes to the crushing, crush them like your souls been crushed multiple times and you need to get some serious anger out. Sorry babs, I did get a bit dark there. I occasionally get a bit carried away when I talk about these crounchy seasoned spuds. Let’s blame it on being passionate.
Moving on from some issues I probs need to address, when you do get to the good part where you can eat these paprika potatoes, please sit somewhere quiet to really appreciate the sound of the CROUNCH. Plus, as you’ve flattened these spuds, they’re pretty much the perfect handheld snack and ideal for dipping. I opted for a cooling garlic, chive and sour cream dip, however make sure you use roasted garlic as it will add a slight sweetness and richness. I love serving this up at BBQs or general gatherings as it’s a great sharing dish and crowd pleaser, but it’s just as lovely as a movie night snack when you want something easy but filling.
P.s. I’ve said this recipe will serve two, but if you love potatoes like me, it will serve one. I love me a hearty portion!
For more roasted and super tasty potato based recipes, you need to try my harissa smashed spuds and crispy parmesan cubes. Or just check out the ‘spuds’ category on my homepage.
Ingredients
For the Potatoes
- 2 large maris piper potatoes, cut into chunks
- 1 chicken or vegetable stock cube
- 2 tbsp vegetable oil
- 1 1/2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp dried oregano
- 1 tsp flakey salt
- Pinch of white pepper
For the Dip
- A few cloves of roasted garlic
- Small handful of chopped chives
- 2 tbsp sour cream
Method
- Preheat the oven to 205°C/400°F/Gas Mark 6.
- Next, boil your spud chunks in the chicken/veg stock and water until tender, this should take around 15 minutes.
- Drain and steam dry your potatoes with a tea towel covering the top until pale around the edges.
- Then, place onto an oiled-up baking tray and then start crushing the spuds. I usually use the bottom of a glass jar or mug to do this.
- Next, mix the seasoning ingredients together and sprinkle over your spuds.
- Place into the oven and bake for 30 minutes, then turn over.
- Once turned, bake for a further 15 minutes until golden and crispy.
- Whilst baking, you can start on the dip. Simply mix all the dip ingredients together and season to taste. I won't judge if you add more garlic.
- Then dip and smash!