Spanish Roast Potatoes with Garlic and Smoky Paprika

Although I loved our recent long weekend in Vienna and Bratislava, I get this kind of ‘eating out fatigue’ when we’re away and literally cannot wait to get back into the kitchen. This particular supper was inspired by the years I lived in Andalusia with a dish of piquant baked beans mixed with wilted spinach, new potatoes roasted with a marinade of extra-virgin olive oil, tomato paste and sweet smoked paprika – definitely the star of the show so I share the recipe with you here – I also added a bowl of smashed avocado simply mixed with fresh lime juice and sea salt and some fluffy Arabic breads.

Spanish Potatoes


2 tbsp of extra-virgin olive oil
3 tbsp of tomato purée
1 tsp smoked paprika
500g of new potatoes, halved
6 large garlic cloves, unpeeled and left whole
Sea salt and fresh ground pepper, to your taste
1 lemon, juiced
A good quality mayonnaise, to garnish (use a non-dairy version to keep this vegan)
Flat leaf parsley, finely chopped, to garnish

How I make it

Heat an oven to 180C.

Mix together olive oil, tomato purée and paprika together to make a thick fragrant paste. Place the potatoes in a large roasting tray and coat them with the paste. Add the garlic cloves and season to your taste.

Roast for 40 minutes, until the potatoes are crispy and golden brown.

Squish the lemon juice over the top and roast for a further five minutes.

Remove from the oven and tumble into a pretty dish. Garnish with the mayonnaise and parsley.

As an alternative to the mayonnaise, try serving them with a bowl of cool garlicky Greek yoghurt or my Greek island tzatziki with dill and mint.

The beans are basically the same as my Spanish paprika-baked white beans without the sourdough and Manchego crust.

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