Paprika Roasted Potatoes with Harissa Mayonnaise Dip

by Greenvale Potatoes

Serves 3-4 

Ingredients

• 750g Little Gem new potatoes
• 50 ml olive oil
• 1 tsp paprika 
• 1 tsp salt 
• 120g Good quality mayonnaise preferably rapeseed 
• 2 tbsp red or green Harissa 
• 1 tbsp chopped flat leaf parsley

Method

1. Preheat oven to 200 degrees Celsius/ 180 fan assisted/ gas mark 6.
2. Place the potatoes in a large pan, cover with salted water, bring to the boil and cook for 15 minutes or until just tender.
3. Mix the olive oil with the paprika and salt.
4. Place the potatoes in a suitable roasting tray and pour over the Olive oil mixture making sure they all get an even coating. Using a potato masher or fork gently squash the potatoes to flatten each one a little, this increases the surface area and allows them to get extra crispy. Roast in the oven for 25-30 minutes or until crispy.
5. Mix the harrisa with the mayonnaise to make the dip and serve alongside the paprika roasted potatoes.