AD – This post is a paid partnership with Scotty Brand
If there’s one thing that us Scots love, it’s potatoes, and I think it would be safe to say that the majority of us accompany our meals with some form of potato, whether that’s hash browns, a side of chips or some good old roasties with your Sunday lunch. So, it’s no surprise that I love to share some good, family-friendly potato recipes and when Scotty Brand got in touch asking us to work with them to showcase their Ayrshire New Potatoes, I jumped at the chance.
Ayrshire new potatoes are regarded as one of the best in the world, and certainly one of the nicest new potatoes grown in Scotland and if, like us, you live in Scotland, you can find the Scotty Brand Ayrshire potatoes in your large supermarkets such as Asda, Tesco, Spar, Lidl, Co-op and Waitrose between the months of June-September and I highly recommend that you pick these up!
I love these because you can cook the Ayrshire new potatoes for most potato-based dishes and with the sun making an appearance, I think it’s the perfect time for an easy spicy potato wedge recipe to accompany those barbecues and summer dishes!
The Ayrshire new potatoes have this wonderful buttery sweetness that you don’t want to lose through cooking, while the skin has this earthy, nutty smell and taste and you don’t need to peel the Ayrshires, as much of the flavour and health benefits of the potato can be found just under the skin, so, frankly, it’s a win-win in my eyes!
We just want to enhance that lovely creamy flavour of the potato with some spice and crisp up the skin where we can, to allow for that delicious crunch. We’re adding everyones favourite flavours, garlic, onion, paprika (you can always change this for smoked paprika if you prefer!) and some cayenne pepper, which offers us that bit of kick and spice.
What I recommend, is to space out your potatoes while cooking as if they are too close, the steam can allow them to become a little soft and soggy, and that’s not what we’re looking for! Sprinkle some sea salt flakes over the tray before adding them to the oven and cook for around 20 minutes before turning and then cooking for a further 20 minutes.
Once ready, I like to give them a couple of minutes to sit on the tray and cool/allow the skin to harden slightly before pairing with my favourite dip. Personally, I love a cold sour cream, it’s a classic, I know, but it’s a classic for a reason!
These are a crowd pleaser, fit as a side for any meal and I hope that you love them as much as we do!
Makes: 3 servings
Prep time: 5 minutes
Cooks time: 40min
Total time: 45 minutes
- 500g Scotty Brand Ayrshire New Potatoes
- 3 tbsp Olive Oil
- 2 tsp Garlic Powder
- 1 1/2 tsp Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1/4 tsp Black Pepper
- Sea Salt Flakes
- Preheat the oven to 200°C/400°F/Gas Mark 6. Leave your oven tray in as it heats.
- Wash the potatoes and cut them in half before setting them aside.
- In a large bowl, mix your olive oil, garlic powder, paprika, cayenne pepper, onion powder and black pepper together before adding the potatoes.
- Toss these together, ensuring that all of the potatoes are evenly covered before placing on your preheated baking tray.
Try to arrange these in a single layer to avoid too much steam, which can make the outer shell soft.
I like to sprinkle some sea salt flakes over the potatoes before placing them in the oven to roast.
- I recommend cooking these on the middle tray for approximately 40 minutes, turning the potatoes half way through.
Depending on your oven, you may choose to vary the timings slightly but I find that 20 minutes each side works well.
- Once out of the oven, transfer to your chosen dish, sprinkle with some more sea salt flakes and serve with your dip of choice!