- Preheat the oven to 200 fan. Chuck the potatoes into a roasting tray and pour over the ground nut oil. Season with a good pinch of salt and toss together. Roast for 1- 11/2 hours, depending on the size of your potatoes, until golden and crispy.
- To make the Mojo Rojo, chuck the garlic into a bowl and add the paprika, sugar, cumin, olive oil, vinegar and a really good pinch of salt. Mix well. It will look fairly claggy. Add 1 tbsp of water and mix until smooth. If it’s too thick, add another and mix together.
- Serve the crispy potatoes with the mayo and mojo rojo in pots for dunking
Serves 4 as a side or snack.
600g new potatoes, halved
2 tbsp ground nut oil
2 cloves garlic, crushed
4 tsp smoked paprika – sweet or spicy as you like
1 tsp caster sugar
1 tsp ground cumin
2 tbsp olive oil
1 tbsp sherry vinegar