These scrumptious, crisp potatoes are ideal for a side dish to any beef, lamb, chicken or fish dish. The smokiness of the paprika with the rosemary and crushed garlic makes for the perfect spud combination.
1 bag Inca Gold potatoes
1 tablespoon Olivado Extra Virgin Olive Oil
2 cloves garlic, crushed
1 teaspoon of smoked paprika
Salt and pepper
1 large sprig of fresh rosemary
Extra drizzle of Olivado Extra Virgin Olive Oil
Preheat oven to 220 degrees Celcius.
Quarter the unpeeled potatoes and place on a baking tray.
Drizzle with the olive oil then sprinkle over the garlic, paprika and toss then season.
Lay the rosemary sprig on top of the potatoes and place in the oven. Cook for 20-25 minutes or until golden brown. Toss twice during cooking time.
Serve with another drizzle of olive oil and more salt and pepper to taste.