Recipe by Ninja Kitchen
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- 500g baby potatoes, cut in quarters
- 2 tbsp extra virgin olive oil
- 3 tbsp hot paprika, divided
- 1 tsp plus 1 teaspoon smoked paprika, divided
- 1 tsp plus 1 teaspoon garlic powder, divided
- 2 tsp sea salt, divided
- 100g mayonnaise
- 2 tbsp sun-dried tomato paste
- 2 tbsp sherry or white wine vinegar
- 10g fresh parsley, finely chopped, for garnish
Utensils
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Step 1
In a large mixing bowl, toss the potatoes in olive oil, 2 teaspoons hot paprika, 1 tablespoon smoked paprika, 1 tablespoon garlic powder and 1 teaspoon salt.
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Step 2
Insert crisper plate in pan and pan in unit. Preheat unit by selecting ROAST, setting temperature to 180°C and setting time to 5 minutes. Select START/STOP to begin.
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Step 3
After 5 minutes, place potatoes on crisper plate; reinsert pan. Select ROAST, set temperature to 180°C and set time to 25 minutes. Select START/ STOP to begin.
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Step 4
After 13 minutes, remove pan and shake potatoes or toss them with silicone-tipped tongs. Reinsert pan to resume cooking.
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Step 5
While the potatoes are cooking, mix together mayo, tomato paste, vinegar, 1 teaspoon hot paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1 teaspoon salt in a small bowl.
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Step 6
When cooking is complete, garnish potatoes with parsley and serve warm with spicy mayo.
