Cut the potatoes roughly into cubes and place in a pot of boiling water for 5 minutes to parboil. Drain them and allow to stand for around 5 minutes with lid off to dry.
Place a little olive oil or oil and butter in a wok or deep frying pan. Add the potatoes, toss in oil/butter to coat and then add lemon juice and garlic.
Sprinkle the paprika and chilli flakes over the potatoes.
Cook until potatoes are soft, a little crispy on the outside and cooked through, stirring occasionally.
Season with salt to taste.
Roughly chop the coriander, stir in and serve.
Delicious side dish, ideal for any type of meal. Especially compliments Indian or Lebanese dishes.
6 medium Rooster potatoes
2 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon chilli flakes
4 cloves garlic finely chopped
large handful coriander
Olive oil/butter or half and half
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
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