- Serving: 4
Nutrition facts (per portion)
- Calories: 217
- Fat Content: 6g
- Saturated Fat Content: 1g
- Carbohydrate Content: 37g
- Sugar Content: 3g
- Fiber Content: 3g
- Protein Content: 5g
- Sodium Content: 0.11g
Spanish potatoes
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
Instructions
- 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.
Easy vegan recipe for 4 people, takes only 40 mins; recipe has oil, tomato purée, smoked paprika, potato, garlic clove, lemon and flat-leaf parsley.
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