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Spanish-Style Roast Baby Potatoes

Deborah
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Cuisine Spanish
Servings 3 people

Ingredients
  

  • 550g baby potatoes cut in halves or thirds (depending on the size of them)
  • 2 tbsp olive oil
  • 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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Keyword baby potatoes, pimenton, roast potatoes, smoked paprika