Spanish potatoes

30-60 minutes 4 servings 400 kcal or less accompaniments flat-leaf parsley garlic clove garlic cloves lemon lemon and garlic potatoes lemons mains oil paprika patatas bravas potato potatoes side dishes smoked paprika spicy potatoes tomato purée vegan vegetarian

N/A

Source

Ingredients

2 tbsp oil

3 tbsp tomato purée

1 tsp smoked paprika

800g potato , cut into small chunks

4 garlic cloves

juice ½ lemon

handful flat-leaf parsley leaves, roughly chopped

Method

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.