Spanish Potatoes Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Tomato puree | 3 Tablespoon | |
| Smoked paprika | 1 Teaspoon | |
| 800 g/1lb 12 oz potatoes, cut into small chunks | ||
| Garlic | 4 Clove (5gm) | |
| Juice 1/2 lemon | ||
| Handful flat-leaf parsley leaves, roughly chopped | ||
Directions
GETTING READY
1. Pre-heat the oven to 180 degree Centigrade.
2. Squash the garlic in its skin with the flat of a knife and keep aside.
MAKING
3. In a bowl, mix the oil, tomato puree, paprika and potatoes thoroughly.
4. Take a baking tray and place the mixture in it.
5. Add salt and pepper to the mixture.
6. In the pre-heated oven, roast the mixture for 40 minutes, turning the potatoes halfway through, until they have crisped up and are fluffy inside.
7. About 5 minutes before the end of cooking, take the tray out and sprinkle the lemon juice on the potatoes.
8. Return the tray to the oven and cook for 5 minutes.
SERVING
9. Sprinkle with the parsley and serve.
1. Pre-heat the oven to 180 degree Centigrade.
2. Squash the garlic in its skin with the flat of a knife and keep aside.
MAKING
3. In a bowl, mix the oil, tomato puree, paprika and potatoes thoroughly.
4. Take a baking tray and place the mixture in it.
5. Add salt and pepper to the mixture.
6. In the pre-heated oven, roast the mixture for 40 minutes, turning the potatoes halfway through, until they have crisped up and are fluffy inside.
7. About 5 minutes before the end of cooking, take the tray out and sprinkle the lemon juice on the potatoes.
8. Return the tray to the oven and cook for 5 minutes.
SERVING
9. Sprinkle with the parsley and serve.
Chef
