Spanish potatoes

Spanish potatoes

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(93 ratings)

Prep: 5 mins Cook: 40 mins


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


  • 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


  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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caramelclee's picture
19th Mar, 2020
Found the output underwhelming. Definitely the flavour was too tomato-purée-y. I’d use more oil, salt and pepper, and less tomato purée next time. I chopped the pieces small (1cm cubes) and didn’t have any trouble with the roasting time.
12th Feb, 2019
Add chopped chorizo to the last 10 minutes of baking and stir it all about. I forgot the lemon but served it with smoked haddock lightly poached in milk and a poached egg on top. Delicious and very easy.
Everything's picture
16th Mar, 2018
O my god! its beautiful... lemon giving very nice biting taste and its fast and nice...
23rd Nov, 2016
I parboiled the potatoes and they took at least an hour on 210 dgrees (and I have a fan onven!) but they came out lovely, not greasy at all. I added a chopped red pepper and a couple of onions, which was a nice addition. My husband peeled way more than 800g potatoes, but there were none left! Igf there had they would have made a nice frittata base
4th Oct, 2016
Really enjoyed this . So simple
27th Jan, 2016
Delicious with Spanish meatball and butter bean stew
10th Jan, 2016
OK, but with a slightly odd taste. Nothing like the Spanish patatas bravas. If you decide to make them, make sure they're cut into tiny cubes and keep in the oven for over an hour.
30th Aug, 2017
For sake of clarity, this is not a recipe for patatas bravas which is prepared in a completely different way.
15th Jan, 2015
Just love it, so easy to make it! Yummy
the real soup dragon
13th May, 2014
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...


6th Jun, 2017
What potatoes would you use?
goodfoodteam's picture
14th Jun, 2017
Thank you for your question. You could try this with Maris Piper or King Edward potatoes - they have a lovely fluffy texture inside with a crisp outside once roasted.
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