Crisp, smokey, with a touch of citrus, these smokey Spanish potatoes are a great side dish or perfect for serving as an appetiser with drinks. As you spear your fork into the crisp shell you can just imagine sitting watching the sun set as you enjoy a cold beer in San Sebastián. Which is where I first enjoyed them.
I was on a camping holiday in southern France and northern Spain. A complete foodie adventure that involved plenty of little restaurants, local produce, carafes of wine and bottles of cruzcampo. I have so many amazing memories from those 3 weeks! It would be impossible to pick the best meal. Every time I sat down for a meal it was the best thing I had eaten. Everything was so fresh, delicious and yummy! I grilled waiters for their favourite dishes, tried local specialities and ate plenty of seafood.
These smokey Spanish potatoes were one of those recommendations; as we tucked into some fresh anchovies marinated in olive oil and fresh herbs our waitress brought a second beer and I asked what else we should order. Her English was far better than my Spanish and we quickly established that I should order house potatoes, chorizo in red wine and some chargrilled octopus. So I did 😉
It was all sublime! And I will be sharing the simple chorizo dish with you soon. But today I am giving you one of the most simple yet complex and delicious potato dishes. Honestly, crispy hot potatoes with a cold beer on a warm summers evening, I am not sure there is anything better.
The potatoes are roasted in a mixture of herbs and spices until they are soft inside and crisp and slight charred on the outside. Then as you remove them from the oven you give them a spritz with lemon juice and sprinkle them with fresh parsley. Tip them onto a platter, grab the bottle opener and enjoy. Or serve them up along side some grilled meat or fish.
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Smoky Spanish Potatoes
Ingredients
- 1 tablespoon tomato paste
- 1 ½ tablespoon oil
- 1 ½ teaspoon smoked paprika
- 2 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 400 g starchy potatoes - see notes
- ½ fresh lemon
- fresh parsley (for garnish)
Instructions
- Pre-heat the oven to 200ºC/fan forced 180ºC/gas 5.
- Measure the tomato paste, olive oil, smoked paprika, parsley, thyme, salt and pepper into a large bowl. Mix well until combined.
- Cut the potatoes into small chunks and tip them into a bowl.
- Use a spoon or your hand to mix the potatoes around until they are well coated in the spice mix.
- Tip the potatoes into a large roasting tin and cook in the middle of the oven for 40-50 minutes, until cooked through and crispy. (the exact time will depend how small you cut your chunks)
- Remove the potatoes from the oven and squeeze over the lemon juice.
- Serve sprinkled with fresh parsley.
Pat says
looks delish, but it said to toggle between metric and cups and there is nothing to toggle. what temp in American and what amount of potatoes?
Claire McEwen says
Hi Pat,
This is an older recipe on my site and needs some updating. I didn't always have both measurements on recipes, it was only once I found that Americans were coming to my site that I started adding cups and ounces and Fahrenheit etc.
I will update the recipe with these amounts
Cx
John M. says
I stumbled upon the recipe somehow, and am I glad I did. This was an excellent way to make potatoes, and had just the right amount of boldness & spiciness. I made enough for 8 even though there are just two of us so I could have plenty of leftovers. Goes well with Mexican and Southwest American dishes (carne adovada...yum!). Thanks so much Claire, and greetings from SW Colorado!
Nikki says
These potatoes are THE BEST! I paired them with a vegeterian spanish quinoa dish and cucumber salad (Ensalada de Pepino) it went so well and I loved the flavours.
Claire McEwen says
Hi Nikki,
Thank you for coming back to comment, I love that you enjoyed these potatoes so much.
My in-laws lived in Spain for many years so we love so many wonderful Spanish dishes. Ensalada de Pepino is a favorite too! (Although unlike many recipes we don't add tomatoes to ours as that isn't how they were served in the village that they lived in - love how food changes village to village over there)
Dorothy Dunton says
Hi Claire! I am loving this recipe...the crispy potatoes, smoked paprika! My husband when to Spain many years ago and we started recreating what he ate when he was there. Especially tapas,seafood chowder and paella! And for me a good, cold beer is a must! Well wine wouldn't suck either! 🙂
Rosana @ Hot&CHilli Blog says
Thyme and paprika - you can't go wrong with this winning combo. R
Claire McEwen says
I agree Rosana.
Love the combination of sweet and floral with soft smokey 🙂
Prateek says
This looks amazing, love smoke , never tried it with potatoes. I will give this a try with some Lagavulin 🙂
Claire McEwen says
Potatoes bites and whisky, perfect party food 🙂
Coley | Coley Cooks says
I want these topped with a fried egg for breakfast right now! They look so crispy and flavorful. Yum!
Claire McEwen says
Yum!!! With an egg would be perfect 🙂
Hotly Spiced says
These Spanish potatoes look great. Lots of flavour here. I love the smokiness xx
Claire McEwen says
Thank you Charlie, can't beat smokey crispy potatoes xx
Nancy | Plus Ate Six says
There's nothing better than a beer and roast potatoes. Gorgeous, mouthwatering photos too.
Claire McEwen says
There really isn't is Nancy!
Thank you 🙂
Ange @ Little Kitchen Blue says
These look fabulous Claire! Saving for later
Claire McEwen says
Thank you Ange.
I hope you enjoy them 🙂