RecipePrep10 minsCook40 minsServes4DifficultyEasy
Ingredients
- 1.5 tbsp Sun & Spice Chili Garlic Mix
- 800g baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp flaky sea salt
- Fresh parsley, roughly chopped
- 2 tbsp sour cream, to serve
Products Used
Method
- Preheat the oven to 210°C (410°F). Line a large baking tray with parchment paper.
- Boil the halved potatoes in salted water for 8 minutes until just tender. Drain well and let them steam dry for 2 minutes.
- Toss the potatoes with olive oil, Chili Garlic Mix, smoked paprika, and flaky sea salt. Roughen the edges slightly with a fork for extra crispiness.
- Spread the potatoes cut-side down in a single layer on the tray. Roast for 25-30 minutes until deeply golden and crispy.
- Remove from the oven, scatter with chopped parsley, and serve with sour cream on the side.
Tips
- Par-boiling the potatoes before roasting is the secret to a fluffy interior and shatteringly crispy exterior.
- The Chili Garlic Mix crisps up beautifully in the oven, creating a spiced crust on each potato.
- Spread the potatoes out well. Overcrowding the tray causes steaming rather than roasting.
Serving Suggestions
Serve alongside grilled steak, roast chicken, or as part of a barbecue spread. These potatoes also make an excellent sharing starter with a garlic aioli dipping sauce.
