
Spanish potatoes
- Good Food team
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 40 mins
A star rating of 4.3 out of 5.140 ratingsRate
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These smoky, spiced potatoes are a great accompaniment for white fish or chicken
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Lemon, herb & Parmesan crusted fish
A star rating of 4.7 out of 5.84 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp oil
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3 tbsp tomato purée
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1 tsp smoked paprika
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800g potato
cut into small chunks
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4 garlic cloves
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juice ½ lemon
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handful flat-leaf parsley
leaves, roughly chopped
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Nutrition: per serving
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kcal222
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fat6g
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saturates0.4g
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carbs36g
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sugars3g
low
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fibre5g
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protein4g
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salt0.11g
low
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Method
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step 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.
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step 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 TIPS
TIP
If you like spice, add a kick to these potatoes by using hot paprika instead of smoked.
Recipe from Good Food magazine, April 2009
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A star rating of 4.3 out of 5.140 ratings
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