Spanish-Style Roast Baby Potatoes
Deborah
The smoky flavour from the pimentón really compliments the flavours in our Spanish chicken traybake.
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine Spanish
- 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
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.
- This Spanish-style roast baby potatoes recipe is easily adapted if you’re cooking for less or more people.
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Keyword baby potatoes, pimenton, roast potatoes, smoked paprika