Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
1 hr 10 mins
Not Too Tricky
makes 6
About the recipe
Roast potatoes but not as you know them! These wonderful crunchy potato spirals have an incredible dusting of Parmesan, cumin, garlic powder and smoky paprika.
Recipe From
Ingredients
6 medium Maris Piper potatoes
olive oil
50g Parmesan cheese, plus extra for grating
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
DIP
100ml natural yoghurt
1 lemon
Method
- Preheat the oven to 190°C/375°F/gas 5.
- Carefully insert a metal skewer lengthwise into the end of the potato and gently push it all the way through.
- Using a sharp knife, make a small cut at one end of the potato until you hit the skewer, then carefully twist the potato round to continue the cut all the way along, creating a spiralised effect.
- Gently pull out the spirals to ensure even gaps along the length of the skewer, and brush well with 4 tablespoons of olive oil. Repeat with the remaining potatoes.
- Finely grate the Parmesan into a bowl, then add in the paprika, cumin, garlic powder and a good pinch of sea salt and black pepper. Sprinkle the mixture over the potato spirals and line up on a baking tray. Bake for 50 minutes, or until cooked through and crispy.
- To make the dip, place the yoghurt in a bowl, finely zest over the lemon and squeeze in half the juice, then mix well. Season to perfection.
- Finely grate a little extra Parmesan over the potato spirals and serve with the zesty yoghurt for dipping.
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