Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g new potatoes
  • 1 pointed green pepper spicy, if liked
  • 1 small onion
  • 2 Tbsp olive oil
  • 50 g butter or dairy free spread
  • 1 tsp dried marjoram
  • 2 tsp sweet paprika
  • 1 handful pitted black olives optional
  • 2 cloves of garlic minced
  • 2 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Transfer them to a roasting dish.
  4. 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.
  5. 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.
  6. Roast for another 15-20 minutes, until golden and crispy.
  7. Serve warm, garnished with chopped parsley.