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.
