Spanish potatoes
These smoky, spiced potatoes are a great accompaniment for white fish or chicken
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 40 mins
Vegetarian, Vegan, Low-fat
- Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
- Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
Tip
If you like spice, add a kick to these potatoes by using hot paprika instead of smoked.
PER SERVING
217 kcalories, protein 5g, carbohydrate 37g, fat 6 g, saturated fat 1g, fibre 3g, sugar 3g, salt 0.11 g
Recipe from Good Food magazine, April 2009.
http://www.bbcgoodfood.com/recipes/10047/
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Ingredients
- 2 tbsp oil
- 3 tbsp tomato purée
- 1 tsp smoked paprika
- 800g potatoes , cut into small chunks
- 4 garlic cloves
- juice ½ lemon
- handful flat-leaf parsley leaves, roughly chopped
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Lemon, herb & Parmesan crusted fish
Give white fish a lift with tangy lemon, herbs & Parmesan
44
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 40 mins
Vegetarian, Vegan, Low-fat
Ingredients
- 2 tbsp oil
- 3 tbsp tomato purée
- 1 tsp smoked paprika
- 800g potatoes , cut into small chunks
- 4 garlic cloves
- juice ½ lemon
- handful flat-leaf parsley leaves, roughly chopped
PER SERVING
217 kcalories, protein 5g, carbohydrate 37g, fat 6 g, saturated fat 1g, fibre 3g, sugar 3g, salt 0.11 g
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