Hot paprika potatoes with garlic mayo

This spicy accompaniment to barbecued steak tastes even better eaten outside

  • Prep:5 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 291
  • fat 18g
  • saturates 3g
  • carbs 30g
  • sugars 4g
  • fibre 2g
  • protein 4g
  • salt 0.57g


  • 350g mini new potatoes
  • ½ tsp sweet paprika
  • ¼ tsp cumin seeds
  • 2-3 pinches hot chilli powder
  • 1 tbsp sunflower oil
  • 3 tbsp mayonnaise
  • big lemon wedge
  • 1 garlic clove, crushed


Spinach salad with honey dressing
Whisk the juice ½ lime with 1 tsp clear honey and seasoning. Thinly slice ½ red onion and add to the dressing along with a handful baby spinach leaves.


  1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in boiling salted water for 5 mins, then drain. Tip into a shallow roasting tray with half the paprika, cumin, chilli and oil, then mix to coat. Roast for 25-30 mins until crisp and golden.

  2. Meanwhile, make the garlic mayo by mixing the remaining paprika into the mayonnaise with a good squeeze of juice from the lemon wedge and the garlic.

  3. Toss the hot potatoes with sea salt, then serve, with garlic mayo for dipping.

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