Crispy Potatoes with Mojo Rojo and Mayo


  1. 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.
  2. 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.
  3. 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
80g mayonnaise
Sea Salt

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