METHODPreheat your oven to 180c fan. Cut the Jersey Royals in half and place on a baking tray with 1 tbsp of the olive oil and a good sprinkling of salt and pepper. Toss to coat evenly, then roast in the oven for 30 minutes until golden and crisp, turning them halfway through.
While they cook, make your sauce.
Heat the remaining oil in a non-stick pan over a medium heat then add the paprikas and chilli. Cook for 2-3 minutes until fragrant, then add the flour and stir until smooth. Start adding the stock, a little at a time, whisking between each addition until you have a smooth, thick sauce - the same way you'd make a cheese/white sauce. Once all the stock is added, stir in the vinegar and the passata until smooth. Season to taste with salt and pepper and keep warm.
Place the crispy Jersey Royals onto a warm serving bowl, spoon over the bravas sauce and serve with some fresh parsley and garlic aioli. Dig in and enjoy!
Serves: 4
Preparation: 10 mins
Cooking: 40 mins
450g bag Albert Bartlett Jersey Royal potatoes
3 tbsp olive oil
1 tsp paprika
1 tsp smoked paprika
1 tsp chilli powder
1 tbsp plain flour
300ml chicken or vegetable stock
1 tsp white wine vinegar
100ml smooth tomato passata
Salt & pepper, to taste
Fresh parsley and garlic aioli, to serve