Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day
Prep:15 mins
Serves 6
1 ½kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size100ml olive oil2 tsp smoked paprika
STEP 1Heat 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 2Return 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 3Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
