Crispy Roastie Potatoes with Oregano & Paprika
This oh-so-good potato side utilises dried oregano with a sweet umami kick from smoked paprika. These two simple flavours give the potatoes a seriously more-ish flavour combined with a cooking method to first scuff up then crisp the potatoes - you will want to make this! This dish can be served as a side, or you can top the potatoes with fried or poached eggs for a hearty lunch.
Ingredients
- 800 g agria or desiree potatoes, skin on and scrubbed
- ½ tsp salt
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and cracked pepper
To serve
- 1 spring onion, chopped
- Handful chopped dill and/or parsley
- 2 tbsp sour cream or coconut yoghurt
Instructions
- Preheat the oven to 200C (fan bake 180C).
- Chop the potatoes into 3-4cm chunks. Place in a saucepan and cover with cold water. Add the salt, cover and bring to a boil. Cook for 8-10 minutes, until the potatoes are just tender. Drain the water, then return the pan to the heat to evaporate the excess moisture. Holding the handle with one hand and the lid firmly with the other, give the pot a good shake to scuff up the potatoes.
- Tip the potatoes into an ovenproof skillet or dish that they can fit comfortably in a single layer. Drizzle with olive oil and sprinkle with oregano and paprika. Season well, toss to combine and place into the oven.
- Cook for 10 minutes, then turn the potatoes and return to the oven for an extra 10 minutes, until the potatoes are golden and crispy-edged.
- Serve the hot potatoes scattered with spring onions, herbs and dollops of sour cream or coconut yoghurt.