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Paprika Roasted Potatoes and Mustard Mayo

Try these baked crispy potatoes to mix up your carb game. Crisped to perfection and packed with flavour and heat! These are a must make side dish for any occasion.

Serves - 4 Prep time - 5 mins cook time - 25 mins




  • 5 medium potatoes peeled and diced ( I used maris piper)

  • 4 tbsp of smoked paprika

  • 2 tbsp live oil

  • 2 tbsp garlic salt

  • Chilli flakes

  • Salt

  • 1 tbsp of black pepper

Mustard mayo

  • 2 tbsp of mayonnaise

  • 1 tbsp of french mustard

  • 1tsp of chives


1. Pre heat the oven to gas mark 6. Place the diced potatoes in a large pan of salted boiling water (around 1 tsp of salt) and par boil for 7 mins.

2. Once boiled drain the potatoes and place back in the pan, cover in olive oil, 2 tablespoons of paprika and 1 tablespoon of garlic salt. Shuffle around to coat the potatoes in the seasoning (being carful not to over mix).

3. Place the potatoes in a wide baking dish, ensuring the have enough room. Now season with the rest of the paprika 2 teaspoons, garlic salt 0.5 teaspoon and pepper.

4. Place the potatoes in the oven for 25 mins and onto the mustard mayo. In a ramekin, place the mayo, mustard and chives and mix together.

5. Take the potatoes out, they should be golden and crips and serve with the mustard mayo.



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