Smoked paprika, roasted baby potatoes and cucumber raita

October 12, 2012 (Last Updated: January 11, 2019)
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Smoked paprika, roasted baby potatoes and cucumber raita

Ingredients

  • BABY POTATOES
  • 1kg baby potatoes
  • 80ml (? cup) olive oil
  • 10ml (2 tsp) dried chilli
  • 10ml (2 tsp) smoked paprika
  • 10ml (2 tsp) salt
  • 2 onions, sliced
  • 3 garlic cloves, finely chopped
  • 30g (3 tbsp) butter
  • salt and freshly ground black pepper, to taste
  • RAITA
  • 2 small cucumbers, deseeded and coarsely grated
  • 10ml (2 tsp) salt
  • 250ml (1 cup) plain yoghurt
  • a big handful of fresh mint, chopped
  • 1 garlic clove, chopped
  • 1cm fresh ginger, peeled and finely chopped
  • 10ml (2 tsp) ground cumin

Instructions

1

Preheat the oven to 200°C.

2

Place the potatoes on a baking tray and bake until soft, about 45 minutes.

3

Remove the potatoes from the oven and leave to cool slightly. Break the potatoes open with your hands and place back on the oven tray.

4

Combine the olive oil, dried chilli, paprika and salt and toss the potatoes in the flavoured oil. Spoon the onions and garlic over the potatoes. Place a small knob of butter on each potato and season. Bake until golden and crispy, about 30 – 35 minutes. Shake the pan twice during baking.

5

For the raita, toss the cucumber in salt and leave for 15 minutes. Squeeze out all the water and pat dry.

6

Place the yoghurt, cucumber, mint, garlic, ginger and cumin in a bowl and stir to combine. Serve with the potatoes.

 

 

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October 12, 2012 (Last Updated: January 11, 2019) By
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