Easy vegan recipe for 4 people, takes only 40 mins; recipe has oil, tomato puree, smoked paprika, potato, garlic clove, lemon and flat-leaf parsley.
Spanish potatoes
Course: Easy vegan
Servings
4
servings
Prep time
5 mins
Ingredients
- Oil: 2 tbsp oil
- Tomato Puree: 3 tbsp tomato puree
- Smoked Paprika: 1 tsp smoked paprika
- Potato: 800g potato, cut into small chunks
- Garlic Clove: 4 garlic cloves
- Lemon: juice 1/2 lemon
- Flat Leaf Parsley: handful flat-leaf parsley leaves, roughly chopped
Directions
- Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato puree 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.
- 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.
