Fire-baked potatoes with soured cream and fiery salsa
- November 2011
- 1.5kg small potatoes
- 2 tsp hot smoked paprika
- Flaky sea salt
For the soured cream dip
- 300ml soured cream
- 2 garlic cloves, crushed
- Bunch of fresh chives, finely chopped
For the fiery salsa
- 1 tsp chipotle chilli paste (we like Discovery Chipotle Paste, from Waitrose and Ocado)
- 250g cherry tomatoes, quartered
- 280g roasted peppers, drained and chopped
- 2 red chillies, deseeded and finely chopped
- Small bunch of fresh flatleaf parsley, finely chopped
- Wash the potatoes, pierce with a sharp knife and sprinkle with the paprika and lots of flaky sea salt. Wrap, 3 or 4 at a time, in foil and bury in the embers of the bonfire (or see tip). Roast for 1 hour until tender.
- Meanwhile make the dips. Mix the soured cream with the rest of the ingredients, season well and set aside. For the salsa, mix all of the ingredients together, check the seasoning and set aside.
- Uncover the potatoes carefully from the embers using tongs and place on a baking sheet. Unwrap the parcels and tip into a serving bowl. Serve with the dips to dunk them in.
If you’re not cooking over a bonfire, cook the potatoes, unwrapped in a roasting tin, in an oven preheated to 220°C/fan200°C/gas 7 for 40 minutes.
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