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Overhead view of Spanish roast baby potatoes in Staub dish

Spanish-Style Roast Baby Potatoes

By: Deborah
The smoky flavour from the pimentón really compliments the flavours in our Spanish chicken traybake.
PREP: 5 minutes
COOK: 45 minutes
TOTAL: 50 minutes
Course: Side Dish
Cuisine: Spanish
Servings: 2 people
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Equipment

Ingredients

  • 500 g (1.1 lb) 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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Nutrition

Calories: 318kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 43mg | Potassium: 1062mg | Fiber: 6g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 49mg | Calcium: 32mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baby potatoes, pimenton, roast potatoes, smoked paprika
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