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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1 ½teaspoonsmoked paprika
400gstarchy potatoes -see notes
fresh parsley(for garnish)
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.
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