Paprika & Cumin Roasted New Potatoes with Coriander Aioli

April 25, 2016

Paprika & Cumin Roasted New Potatoes with Coriander Aioli | Delicious crispy potatoes with a creamy vegan aioli. Paleo, gluten free, dairy free.This has to be my favourite way to season potatoes. My partner invented the flavour combination some time last year, on a whim. He grew up in a house where he wasn’t encouraged to help out with cooking, which has meant that he has had to learn a lot of the basic skills (that I take for granted) as an adult. It’s never too late to learn though, and he makes up for his lack of skill confidence with his enthusiasm for flavour experimentation! Since he made this combination, we have been using it pretty much every time we roast potatoes – it’s that good, seriously. Something about the sweetness of the paprika with the heady savouriness of the cumin.

Here I’ve served them a bit like loaded fries, covered in a garlicky aioli that has a good dose of coriander and lemon. It’s a lovely creamy sauce and it’s flavour is reminiscent of an avocado and cottage cheese dip that my father use to make us as kids (he’s a big garlic fan). I like the little bursts of cherry tomatoes and a bit of freshness from the additional coriander… Totally optional though. In fact, these potatoes are amazing just as they are, aioli free. Quite a common side in our house (probably weekly, if I’m honest), I often serve them alongside a soup like this one. And if someone was to serve them with good ol’ tomato sauce (ketchup), I wouldn’t complain either. There’s a reason we go through a kilo of potatoes a week! xx
Paprika & Cumin Roasted New Potatoes with Coriander Aioli | Delicious crispy potatoes with a creamy vegan aioli. Paleo, gluten free, dairy free.

Paprika & Cumin Roasted New Potatoes with Coriander Aioli | Delicious crispy potatoes with a creamy vegan aioli. Paleo, gluten free, dairy free. Paprika & Cumin Roasted New Potatoes with Coriander Aioli | Delicious crispy potatoes with a creamy vegan aioli. Paleo, gluten free, dairy free. Paprika & Cumin Roasted New Potatoes with Coriander Aioli | Delicious crispy potatoes with a creamy vegan aioli. Paleo, gluten free, dairy free. Paprika & Cumin Roasted New Potatoes with Coriander Aioli | Delicious crispy potatoes with a creamy vegan aioli. Paleo, gluten free, dairy free.

Paprika & Cumin Roasted New Potatoes with Coriander Aioli

  • Servings: 4
  • Time: 45 min
  • Print

I made this recipe with new potatoes because they’re delicious and are in season here in Melbourne at the moment. This recipe can easily be made with regular potatoes, as I often do – just cut them into wedges and cook till crispy. I also serve these potatoes just as they are without the aioli, as a side dish, also great with good old tomato sauce (ketchup)! If you forget to soak the cashews for the aioli you can “quick soak” them in a bowl of boiling water for 10 mins – the texture will be similar, but the nuts won’t have the same nutritional value that you get with the long soak in cold water.  That said, if you have a low quality blender I would recommend you use the long soak method to ensure a smoother sauce.

Serves 4.

Prep time: 10 min
Cook time: 40 min

Paprika & Cumin Roasted New Potatoes

1kg chat/new/baby potatoes, scrubbed and halved **see note
50ml | 2.5 tbls olive oil
1.5 tsp sweet paprika
1.5 tsp whole cumin seeds
1/2 tsp sea salt + more to taste
Freshly ground black pepper, to taste
Flaky sea salt, to serve

Coriander Aioli

110g | 3/4 cup cashews (soaked for 4+ hour in cold water or quick soaked**)
190 ml | 3/4 cup water
2 tbls lemon juice (approx 1 lemon)
1 tsp lemon zest
2 small garlic cloves, crushed
3/4 tsp sea salt
2 tsp olive oil
10 g | 1 small handful fresh coriander (cilantro) (+ more to serve)
Freshly ground black pepper, to taste

Cherry tomatoes and fresh coriander leaves, to serve. (Optional)

Set your oven to 200C.

In a large, deep baking dish, toss your potatoes with the oil, spices, salt and pepper. Make sure they are well coated and then arrange them cut side down (easiest to do with your hands). Roast in the oven for 40 min till crispy and cooked through.

Meanwhile blend all the aioli ingredients in a blender or food processor till smooth – scraping down the sides if necessary. Taste and season with any additional salt, if desired. Set aside.

Serve the potatoes with extra flaky sea salt and drizzled with the aioli. Top with fresh coriander and cherry tomatoes, if desired.

Potatoes will keep up to 3 days covered in your fridge, reheat in oven. Aioli with keep up to 5 days covered in your fridge.

 

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1 Comment

  • Reply Nancy |Plus Ate Six May 29, 2016 at 8:20 pm

    I just found you on Pinterest and l’ve spent the last 30 minutes looking at all your recipes and gorgeous photos. I’m from Melbourne too – but living in Shanghai at the moment. I love roast potatoes – and love your take on them wit the spices and cashew aioli. I’m off for another look around here :)

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