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
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.
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
Tried this recipe?Let us know how it was!
Nutrition is per serving
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