Spanish Roast Potatoes with a Garlicky Lemon Aioli

This is an absolutely lovely side dish for an autumnal Sunday lunch and is my decidedly Mediterranean take on the standard roast potato. Here, the potatoes are new and coated in a sumptuous mix of olive oil, tomato paste and fiery smoked paprika. It is inspired by a dish I first came across in La Extremadura, the Spanish region close to the border with Portugal famous for the production of Pimentón de la Vera, smoked paprika. I like to drizzle them with a citrusy lemon aioli to break through the smoky richness of the dish.

Serves 2-3


2 tbsp of extra-virgin olive oil
3 tbsp of tomato purée
1 tsp hot smoked paprika
500g of new potatoes, halved
6 large garlic cloves, unpeeled and left whole
Sea salt and fresh ground pepper, to your taste
Flat leaf parsley, finely chopped, to garnish

For the aioli:
2 large free-range egg yolks, at room temperature
1 clove garlic, finely chopped
2 tsp Dijon mustard
1 lemon, juiced
200ml cold-pressed rapeseed oil
Sea salt and fresh ground pepper, to your taste

How I make it

First make the aioli by blending the egg yolks, mustard and lemon juice. Then slowly pour in the rapeseed oil until you achieve a mayonnaise-like consistency. Season to your taste. Cover and refrigerate.

Heat an oven to 180C.

Mix together olive oil, tomato purée and paprika together to make a thick fragrant paste. Place the potatoes into a large roasting tray and coat them with the paste. Season to your taste and roast in the oven for 30-40 minutes until the potatoes are crispy and golden brown, adding the garlic cloves after the first 20 minutes.

Remove from the oven and tumble into a pretty dish. Drizzle over the aioli and garnish with the parsley.

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