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Spanish Potatoes

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Ingredients
  Oil 2 Tablespoon
  Tomato puree 3 Tablespoon
  Smoked paprika 1 Teaspoon
  Potatoes 28 Ounce, cut into small chunks (800 Gram)
  Garlic 4 Clove (20 gm)
  Lemon juice 1⁄2 Tablespoon (Juice 1/2 Lemon)
  Flat leaf parsley leaves 1⁄4 Cup (4 tbs), 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 233 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18 mg0.8%

Total Carbohydrates 40 g13.2%

Dietary Fiber 4.8 g19.3%

Sugars 2.2 g

Protein 5 g9.3%

Vitamin A 7.6% Vitamin C 79.5%

Calcium 4% Iron 11.5%

*Based on a 2000 Calorie diet

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Spanish Potatoes Recipe