Paprika roasted crushed potatoes
Roasted crushed potatoes are perfect for Sunday lunch or a midweek dinner. The potatoes can be preboiled and kept in the fridge, so the roasting only takes 30 minutes (if that). The dish is vegan if dairy-free spread is used instead of butter.
Ingredients
Method
- Preheat the oven to 180°C.
- Scrub the new potatoes and put them in a pan of slightly salted cold water. Bring to the boil, cook for 10 minutes, then drain.
- Transfer them to a roasting dish.
- Peel & chop the onion and slice the green pepper. Scatter these around the potatoes. Add the oil and marjoram, toss well, then bake for 15 minutes or so until golden.
- Scatter the paprika all over the potatoes, season with salt and pepper, then add the garlic and crush the potatoes with a fork. Scatter the olives on top, if used, then crumble the butter on top.
- Roast for another 15-20 minutes, until golden and crispy.
- Serve warm, garnished with chopped parsley.