Cut the potatoes roughly into cubes and place in a pot of boiling water for 5 minutes to parboil. Drain them and allow to stand for around 5 minutes with lid off to dry.
Place a little olive oil or oil and butter in a wok or deep frying pan. Add the potatoes, toss in oil/butter to coat and then add lemon juice and garlic.
Sprinkle the paprika and chilli flakes over the potatoes.
Cook until potatoes are soft, a little crispy on the outside and cooked through, stirring occasionally.
Season with salt to taste.
Roughly chop the coriander, stir in and serve.
Delicious side dish, ideal for any type of meal. Especially compliments Indian or Lebanese dishes.
6 medium Rooster potatoes
2 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon chilli flakes
4 cloves garlic finely chopped
large handful coriander
Olive oil/butter or half and half
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Sweet and Spicy Lamb & Potato Filled Squash
This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?