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Pan-Fried Potatoes with Piquant Paprika

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 Serves: 6
3 tsp paprika
1 tsp ground cumin
1/4-1/2 tsp cayenne pepper
1/2 tsp salt
450g / 1 Ib small old potatoes, peeled
corn oil, for pan-frying
sprigs of fresh flat-leaf parsley, to garnish
aioli, to serve (optional)

Put the paprika, cumin, cayenne pepper and salt in a small bowl and mix well together. Set aside.

Cut each potato into 8 thick wedges. Pour corn oil into a large, heavy-based frying pan to a depth of about 2.5cm / 1in. Heat the oil, then add the potato wedges, preferably in a single layer and cook gently for 10 minutes or until golden brown all over, turning from time to time. Remove from the frying pan with a slotted spoon and drain on kitchen paper.

Transfer the potato wedges to a large bowl and, while they are still hot, sprinkle with the paprika mixture, then gently toss them together to coat.

Turn the potatoes into a large, warmed serving dish, several smaller ones or onto individual plates and serve hot, garnished with parsley sprigs. Accompany with a bowl of aioli for dipping, if wished.

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