- 2 tbsp oil
- 3 tbsp tomato purée
- 1 tsp smoked paprika
- 800g potato, cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 garlic cloves
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful flat-leaf parsley leaves, roughly chopped
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.
TipIf you like spice, add a kick to these potatoes by using hot paprika instead of smoked.