Name: Hawaij snacking potatoes with soured cream and chives
Ingredients: 1kg potatoes, cut in 2-3 cm thick wedges; 1 jar Ottolenghi Hawaij paste; 75ml olive oil; 90g soured cream; 50g mayonnaise; 10g chives, finely chopped; fine sea salt

Hawaij snacking potatoes with soured cream and chives

New

Side Easy

Serves 4

Prep 10 min

Cook 1 hr 15 min

The best potatoes are the ones with properly craggy, golden edges and fluffy interiors that soak up whatever you throw at them. These get the hawaij treatment, using the paste like a curry paste, coating the potatoes twice during cooking so the spices build up in layers, creating this gorgeous caramelised crust.

Ingredients

1kg	potatoes, cut in 2-3 cm thick wedges
1 jar	Ottolenghi Hawaij paste
75ml	olive oil
90g	soured cream
50g	mayonnaise
10g	chives, finely chopped
	fine sea salt

Method

Preheat the oven to 200C.
Place the potatoes in a large tray with 50g of the Hawaij paste, 30ml of oil and ¾ teaspoon of salt. Mix well, cover tightly with foil and bake for 30 minutes.
Discard the foil and replace the tray in the oven. Bake for another 30 minutes until golden and crispy, turning the potatoes halfway through.
Mix the remaining Hawaij paste with the remaining 45ml of oil and spoon over the potatoes, mixing gently to coat. Return to the oven for another 7-10 minutes until the paste has slightly caramelised and sticking to the potatoes.
Meanwhile, mix the sour cream and mayonnaise together in a small bowl.
Scatter the chives over the potatoes and serve with the sour cream alongside.