Fried new potatoes with paprika

Fried new potatoes with paprika

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

The perfect fried potato should be soft on the inside but crisp, savoury and flavourful on the outside.

Ingredients

Quantity Ingredient
300g new potatoes
glug light olive oil
sweet paprika

Method

  1. Give the potatoes a quick scrub to remove any dirt, then cut any large ones in half so all the pieces are roughly the same size. Bring to the boil in a saucepan of salted water, then reduce the heat and simmer for eight to 10 minutes, until just soft. Check by pushing a butter knife into a potato; if it goes in without too much resistance, they are ready. Be careful not to let them get too soft, otherwise they will fall apart during frying. Drain and cool, then dry, cut into cubes and fry in the oil over a medium-high heat for 10 minutes. Keep turning to ensure a good all-round golden, crisp skin. When ready, sprinkle with paprika and salt.

Storage

  • The fried potatoes will keep for three days in a sealed container in the fridge. Reheat in a frying pan with a little more oil, if needed, until piping hot.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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