Ingredients:
1.25kg floury potatoes, such as Desirée, Maris Piper and King Edward
6 tbsp olive oil
2 garlic cloves
1 tbsp ground cumin
1 tbsp paprika
pinch of chilli powder
pinch of dried thyme
1 tsp red wine vinegar
How to prepare:
Preheat oven to 200C. Cut the potatoes into small chunks (no need to peel). Spread out in a roasting tin and drizzle over 2 tbsp olive oil, season with salt and pepper to taste and mix well. Bake for 40-50 minutes until the potatoes are crisp and brown.
To make the dressing: crush the garlic in a pestle and mortar or coffee mill, then blend in the cumin, paprika, chilli and thyme to make a paste. Gradualy work in the remaining olive oil. Stir in the vinegar, taste and add salt if necessary.
When the potatoes are cooked, spoon them on to serving plates and drizzle over the sauce sauce.
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