We often do this recipe as potato wedges with larger spuds but when you can get them – halved baby chat potatoes is a great call. You can serve these next to your meal or just with some king of garlicy-creamy dipping sauce as a big snack (huge).
Cut your potatoes as you like them. Don’t peel them – the skin is the best bit. Pop some coarse salt and olive oil in a microwave proof dish (use one you can transfer to the oven for the quickest easiest version of this) – rub the salty oil all over your cut potatoes before you add cayenne pepper, paprika and cracked black pepper – then rub this all over the spuds too with a little extra oil.
NOW – for the super quick version you half cook these babies in the microwave for 5 minutes and then you transfer them to the oven for the final 15 minutes so they get that lovely fluffy on the inside crispy on the outside deal happening. Magic.
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