Chicken recipes

Chicken with roast onions, grapes and verjuice

1 hour

Seafood recipes

Prawns and asparagus salad with verjuice dressing and mayo

Fish recipes

Queso dip with chorizo cooked in adobo sauce

20 minutes

Potato recipes

Baked honey ricotta with golden kiwis

15 minutes

Vegetarian recipes

Roast artichokes with truffle butter

30 minutes

Beef recipes

Braaied marrow bones with chipotle butter

25 minutes

Whole harissa-roasted cauliflower

30 minutes

Chip recipes

Ottolenghi’s paprika oven chips

45 minutes

Ottolenghi’s paprika oven chips

By Yotam Ottolenghi

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

6 large potatoes (skin on) , cut into 1½ cm-wide chips
3 garlic cloves, crushed
½ t smoked paprika
1 t paprika
4 T sunflower oil
2 t fine semolina
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 240°C.

Place a large saucepan of salted water over a high heat. Bring to the boil, add the potatoes and blanch for 5 minutes.

Drain, then place in a bowl with the rest of the ingredients, 1½ t salt and plenty of pepper. Mix together well but gently – you don’t want them to break apart – then spread out on two large parchment-lined baking trays: they need to be spaced well apart so that they colour nicely.

Roast for about 35 minutes, turning once halfway through, until the chips are cooked through, dark-golden and crisp.

Cook's note: “Few meals don’t benefit from the addition of a slightly spicy, crunchy oven-roasted chip.”

This recipe appears in NOPI: THE COOKBOOK by Yotam Ottolenghi and Ramael Scully. Food photography copyright Jonathan Lovekin 2015. Reproduced with permission from Ebury Press.

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Ottolenghi’s paprika oven chips

Ottolenghi’s paprika oven chips

Ingredients

Method