• Smoked paprika, roasted baby potatoes and cucumber raita


    • 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



    Preheat the oven to 200°C.


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


    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.


    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.


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


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