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Paprika and lemon smashed potatoes

Make your roast potatoes more interesting with paprika and lemon. Save time by cooking potatoes in the microwave first, and a sensational side is moments away. - by Chantal Walsh
  • 04 May 2017
Paprika and lemon smashed potatoes
Cook: 50 Minutes - easy - Serves 6 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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Make your roast potatoes more interesting with paprika and lemon. Save time by cooking potatoes in the microwave first, and a sensational side is moments away.

Ingredients

1 kg chat potatoes

⅓ cup vegetable oil

2 tsp finely grated fresh lemon rind

2 tsp sea salt flakes

2 tsp paprika

lemon wedges, to serve

Method

  1. Cook potatoes in a large pan of boiling water until just tender. Drain. Cool slightly. Flatten warm potatoes with the back of a spoon or press down lightly with a potato masher.
  2. Heat oil in a large roasting pan in a hot oven (200C) for 10 minutes. Remove pan. Carefully add potatoes, turning to coat in oil. Return to oven. Cook for 20 minutes.
  3. Remove pan from oven. Turn potatoes. Sprinkle with half the combined rind, salt and paprika. Return to oven. Cook for a further 5 minutes, or until potatoes are crisp.
  4. Serve hot potatoes sprinkled with remaining lemon mixture and lemon wedges.

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