Crispy garlic potatoes with three dipping sauces

Golden, crunchy potatoes straight from the oven, with three sauces for dunking. An easy share plate for a long weekend lunch.

Prep

15 min

Cook

40 min

Serves

4 to 6

Ingredients

• 1.2kg washed potatoes, such as sebago, cut into 2.5cm cubes
• 3 tbsp olive oil
• 1 tsp sea salt flakes
• ½ tsp smoked paprika
• 2 garlic cloves, crushed
• 2 spring onions, finely sliced
• 1 long red chilli, sliced (optional)
• 1 lime, cut into wedges
• ½ cup Ruffled Feathers Roasted Garlic Aioli
• ½ cup Ruffled Feathers Lime Chipotle Dressing
• ⅓ cup Ruffled Feathers Nam Jim

Method

1. 1Preheat the oven to 220°C (200°C fan-forced) and put a large oven tray in to heat.
2. 2Cook the potatoes in a large saucepan of boiling salted water for 6 to 8 minutes, until the edges just soften. Drain well and leave to steam dry for 5 minutes, then shake in the colander to rough up the edges.
3. 3Toss the potatoes with the oil, salt and paprika. Tip onto the hot tray in a single layer and roast for 30 to 35 minutes, turning once, until deep golden and crisp.
4. 4Scatter the garlic over the potatoes for the last 5 minutes of roasting.
5. 5Spoon the aioli, dressing and Nam Jim into small bowls. Pile the potatoes into a serving dish, top with spring onion and chilli, and serve hot with the sauces and lime wedges.

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