Spanish potatoes

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 217
  • fat 6g
  • saturates 1g
  • carbs 37g
  • sugars 3g
  • fibre 3g
  • protein 5g
  • salt 0.11g


  • 2 tbsp oil
  • 3 tbsp tomato purée
  • 1 tsp smoked paprika
  • 800g potatoes, cut into small chunks
  • 4 garlic cloves
  • juice ½ lemon
  • handful flat-leaf parsley leaves, roughly chopped


If you like spice, add a kick to these potatoes by using hot paprika instead of smoked.


  1. 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.

  2. 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.

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