METHODPut the potatoes in a large pan of cold water and boil until cooked but not breaking up, around 20-25 minutes.
Preheat your oven to 200c/180c fan.
Drain the potatoes, allow to steam dry for 5 minutes and place in a bowl with oil, paprika, turmeric and salt. Mix together.
Place onto a tray and smash down until relatively thin.
Add a little more oil over the top and roast for 40-50 minutes until crisp.
Remove from the oven and top with a 1tsp of parmesan and 1/2tsp of harissa per potato and roast for another 5-10 minutes.
Serve up with sour cream and chive for dipping. Enjoy!
Serves: 3-4
Preparation: 10 mins
Cooking: 90 mins
10 small Albert Bartlett Potatoes
1 heaped tsp smoked paprika
1 heaped tsp turmeric
2tbsp oil plus more for drizzling
Salt
1 tsp grated parmesan per potato
1/2 tsp harissa per potato