Spanish Potatoes
This recipe for Lemon and Paprika Roasted Potatoes offers a delightful twist on a classic side dish. The potatoes are coated in a savory mixture of oil, tomato purée, and smoked paprika before being roasted to crispy perfection. Infused with the zesty brightness of lemon juice and topped with fresh parsley, these potatoes are sure to bring a burst of flavor to any meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 217 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.11 milligram of sodium
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