Serve 4 Prep time 20 minutes Cook time 30 minutes For the paste: 1
Prep time 15 minutes
Cook time 30 minutes
500g Jersey Royals, scrubbed
1 tbsp vegetable oil
1 tbsp sesame seeds
1/2tsp sweet smoked paprika
2 tsp nori sprinkle or 1 nori sheet, finely chopped
salt and pepper
For the salsa dip:
200g ripe cherry tomatoes, roughly chopped
1 green chilli, deseeded and diced
Handful of coriander leaves, roughly chopped
Squeeze of lime juice
You will also need 4-6 skewers
- Preheat the oven to 200C/fan 180C/gas mark 6. Push the Jersey Royal onto the skewer. Holding the potato, use a sharp knife to cut through to the skewer, keep the knife inserted and carefully rotate the potato to create a spiral. Repeat with all the potatoes.
- Brush the oil over the potatoes ensuring it goes into the cuts. Combine the sesame seeds with the smoked paprika, the nori and some salt and pepper and sprinkle over the potatoes. Place on a baking tray and roast for 25-30 minutes until golden and crispy. To make the dip, roughly crush the chopped tomatoes then combine all the ingredients and set aside until required.
- Serve the potatoes hot with the dip alongside.
If you like your potatoes spicy, add a pinch of chilli flakes before roasting. An equal mix of mayonnaise and natural yogurt with a little lemon zest makes a delicious creamy dressing that soothes the heat of the chilli.
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