• 400g roast potatoes, any large ones halved or quartered
  • 4 teaspoons fresh rosemary, chopped
  • 4 tablespoons Hellmann's Real Mayonnaise
  • 1 teaspoon smoked paprika, or more to taste
  • Freshly ground black pepper, to taste


  1. 1

    In a large, deep frying pan, sauté the leftover potatoes with the chopped rosemary until hot all the way through and crispy on the outside. Season with black pepper to taste.

  2. 2

    Mix together the mayonnaise and smoked paprika in a small bowl and serve with the roasties as a dip.

Nutritional Details

Each serving provides
  • Energy 1038kj 248kcal 12%
  • Fat 15.0g 21%
  • Saturates 1.3g 7%
  • Sugars 0.6g <1%
  • Salt 0.2g 3%

% of the Reference Intakes

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