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.
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
- 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.
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Spanish-Style Roast Baby Potatoes
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.
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