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SMOKED PAPRIKA POTATOES WITH ASPARAGUS & HERBED SOUR CREAM

Eleanor Ozich SALADS VEGETARIAN

Crispy little cubes of potato, tossed in smoked paprika, then drizzled with plenty of olive oil and sprinkled with flaky sea salt. Roast in a hot oven, about 200 C, until golden. Serve with a bunch of blanched asparagus, 1/4 cup capers, a handful of fresh mint, 4 lemon wedges and herbed sour cream. I can imagine this salad gracing the middle of a garden table, served with crusty sourdough bread and homemade peach honey soda



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