Spanish potatoes

Spanish potatoes

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(52 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 4
These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal217
  • fat6g
  • saturates1g
  • carbs37g
  • sugars3g
  • fibre3g
  • protein5g
  • salt0.11g
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Ingredients

  • 2 tbsp oil
  • 3 tbsp tomato purée
  • 1 tsp smoked paprika
  • 800g potato, cut into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 garlic cloves
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful flat-leaf parsley leaves, roughly chopped

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.

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Comments, questions and tips

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ahaldane
28th Jun, 2010
4.05
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
9th Apr, 2010
4.05
Really nice. I had to leave them in the oven for an extra 10 minutes though. Definetely will be making these again.
jenboyle1
23rd Oct, 2009
2.05
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
11th Oct, 2009
5.05
Made this to serve with Morrocan Meatballs, instead of couscous - and they were fab! Great combination!!
emmawelsh
15th Sep, 2009
2.05
These were ok only. And as you need to bake them for more than an hour my usual roasties would have been preferable.
liezeldutoit
10th Sep, 2009
4.05
Very tasty! They took longer than 40 mins, but well worth it. Served it with a dollop of natural yoghurt and some finely chopped red peppers
lucysophie13
7th Sep, 2009
5.05
Definitely took longer than 40 mins to cook, but really nice.
nigelsp
4th Sep, 2009
4.05
As the lady above said, this is agreat companion to Chicken Cacciatore! I made this for my wife and son and added the Creamy baked onions as well. My wife was amazed at the result, clean plates all around. Thanks Good Food for another success!
bradfordlass
2nd Sep, 2009
these are delicious when they are finally cooked. Gas mark 4 is too low, had them in for near on an hour and still weren't crispy enough. after turning up the heat tho to gas mark 6 they were yummy.
georgeb74
2nd Sep, 2009
5.05
Gorgeous! I par-boiled them first so they were really quite soft and crumbly, which resulted in yummy crunchy tatties which took just 10 mins to cook in oven! Served with homemade salmon fishcakes and sweetcorn....delish!

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