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Home » Recipes

Spanish-Style Roast Baby Potatoes

Published: Jun 14, 2021 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spanish-Style Roast Baby Potatoes, Spanish-Style Roast Baby Potatoes
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This recipe for Spanish-style roast baby potatoes is one of my own.   I made it to go with our Spanish chicken traybake - it's a very quick and easy recipe to prepare, that can be roasting in the oven to be ready at the same time as the chicken. The smoky flavour from the pimentón really compliments the flavour from the chorizo in the traybake.

Spanish-Style Roast Baby Potatoes, Spanish-Style Roast Baby Potatoes

Tip

  • This Spanish-style roast baby potatoes recipe is easily adapted if you’re cooking for less or more people.

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Ingredients

  • 500g baby potatoes, cut in halves or thirds (depending on the size of them)
  • 2 tbsp olive oil
  • 0.5 tsp hot smoked pimentón (or smoked paprika)
  • salt and freshly ground black pepper

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Instructions

  1. Heat oven to 200C/180C fan/gas 6. Parboil the potatoes in a pan of boiling salted water for 3 minutes.   Drain and leave to steam dry.
  2. In a small bowl, mix the olive oil with the pimenton (or smoked paprika).
  3. Put the parboiled potatoes in a roasting tin or dish. Season with salt and freshly ground black pepper and then drizzle with the flavoured olive oil.   Mix well to coat all of the potatoes.
  4. Roast in the oven for 40 minutes, turning once halfway through.
  5. Enjoy with our Spanish chicken traybake.
Spanish-Style Roast Baby Potatoes, Spanish-Style Roast Baby Potatoes

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Spanish-Style Roast Baby Potatoes, Spanish-Style Roast Baby Potatoes

Spanish-Style Roast Baby Potatoes

Deborah
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Cuisine Spanish
Servings 2 people

Ingredients
  

  • 500g baby potatoes cut in halves or thirds (depending on the size of them)
  • 2 tbsp olive oil
  • 0.5 tsp hot smoked pimentón or smoked paprika
  • salt and freshly ground black pepper

Instructions
 

  • Heat oven to 200C/180C fan/gas 6. Parboil the potatoes in a pan of boiling salted water for 3 minutes.   Drain and leave to steam dry.
  • In a small bowl, mix the olive oil with the pimenton (or smoked paprika).
  • Put the parboiled potatoes in a roasting tin or dish. Season with salt and freshly ground black pepper and then drizzle with the flavoured olive oil.   Mix well to coat all of the potatoes.
  • Roast in the oven for 40 minutes, turning once halfway through.
  • Enjoy with our Spanish chicken traybake.

Notes

  • This Spanish-style roast baby potatoes recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • Spanish chicken traybake
  • side dishes
Keyword baby potatoes, pimenton, roast potatoes, smoked paprika
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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