Spanish potatoes

Spanish potatoes

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(50 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
217
protein
5g
carbs
37g
fat
6g
saturates
1g
fibre
3g
sugar
3g
salt
0.11g

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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, April 2009

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Comments

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the real soup dragon's picture
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worked a treat! I also added some sliced pepper 25 mn before the end of cooking. The potatoes were done just right, but I wasn't too strict with the timing, it may have taken 50 mn in the end. I think the secret is to cut them in smallish chunks. They were delicious. Indeed, my husband said they were just like the ones we'd had at the Spanish restaurant...

lizleicester's picture

These were really delicious. I wasn't very strict on the timings, just cooked them til they were almost done then added the lemon juice which transformed them into something extra special.

vanessa67's picture
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Worked well - had hardly any of theingredients so improvised with tomato sauce, mustard and cajun spices - bloomin lovely!!

vanessa67's picture
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Worked well - had hardly any of theingredients so improvised with tomato sauce, mustard and cajun spices - bloomin lovely!!

faeriemagick233's picture

What goes well with this dish? Im a vegetarian so cant have the fish or chicken with it.

wimble1's picture
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Tried this recipe but I must have done something wrong as the result was truly hideous. Overpowering flavour of tomato purée while even after an extra 40 minutes roasting, the potatoes remained crunchy inside. I can only assume the potatoes should be parboiled first but this isn't specified.

evilkillerturkey's picture
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Lovely <3

sjmurray's picture
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Forgot to rate!

sjmurray's picture
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Jury still out........just made these for myself & my husband. We thought they were ok but not sure that I got the mixture of tomatoe puree, paprika & oil right as I felt the taste was predominently tomatoe. I didn't have smoked paprike & used ordinary paprika instead so maybe this is why. My mixture was quite lumpy & a bit dry so i had to keep adding oil while cooking. I did part boil first but still had to cook them in the oven at 200C for about 40 mins - they were crispy but a little burnt :-( Unfortunately they did not look as good as the recipe pic! Think I will need to give these another try for a better result.

twar123's picture

I can't wait until tomorrow when I finely get to try these!

loopylinny's picture
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These are great! Very easy to prepare and make a refreshing change from plain and boring side dishes. I added a bit of curry powder to the coating mix to spice them up a bit and also cooked them on gas mark 5 instead which I think was a good move, although they were still slightly firm inside so next time I think I will par-boil them first as well. I'm sure with a bit of practice I will manage to perfect them!

catpear's picture
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Really lovely although I think next time I will not bother with the lemon juice.

vickiwxm's picture
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lovely side dish to compliment any main!

pcodur's picture
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Beautiful!!

lindseyfurlong's picture
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Really easy to make and delicious!!! I'll definitely be making them again.

ahaldane's picture
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I served these with barbecued leg of lamb. I par-boiled the potatoes then gave them 15 - 20 mins in the oven on fan 180 and they were fabulous and crispy too. Will definitely be making these again and think I will add some garlic to the tomato purée mixture next time (as someone else here did) - I think that would work really well. Very yummy!

mrsdwaters's picture
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Really nice. I had to leave them in the oven for an extra 10 minutes though. Definetely will be making these again.

jenboyle1's picture
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Not as tasty as I had hoped, really just potatoes in a fairly mild tomato sauce and took longer to cook than stated (even with pre-boiling the potatoes for 10min). Wouldn't make this again.

fridaygirl's picture
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Made this to serve with Morrocan Meatballs, instead of couscous - and they were fab! Great combination!!

emmawelsh's picture
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These were ok only. And as you need to bake them for more than an hour my usual roasties would have been preferable.

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