If you like spice, add a kick to
these potatoes by using hot paprika
instead of smoked.
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.