Chilli-charred brussels sprouts
Spruce up brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that’s healthy too
Roast potatoes with paprika
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 ½kg floury potatoes(such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
- 100ml olive oil
- 2 tsp smoked paprika
Nutrition: Per serving
- kcal297
- fat15g
- saturates2g
- carbs36g
- sugars2g
- fibre4g
- protein4g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
step 2
Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits!
step 3
Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
