Crisp, smokey, with a touch of citrus, these Spanish potatoes are a great side dish or 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
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4.67 from 6 votes

Smoky Spanish Potatoes

Crisp, smokey, with a touch of citrus, these Spanish potatoes are a great side dish or 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
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1 tbsp tomato paste
  • 1 1/2 tbsp oil
  • 1 1/2 tsp smoked paprika
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 400 g starchy potatoes - see notes
  • 1/2 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.

Notes

You want a starchy potato. I tend to buy the large ones that are designed for roasting as they have a nice skin that crisps well and and once cooked have a fluffy inside. Sebago, Russet and Maris Piper will all work
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