Spain on a Fork > All Recipes > Tapas > Smoky Spanish Potatoes with Garlic & Lemon
All Recipes, Tapas / August 12, 2020

Smoky Spanish Potatoes with Garlic & Lemon

For those of you that follow Spain on a Fork, you know my love for potatoes. They´re such a humble and simple ingredient, yet the possibilities are endless. Today, I present to you Smoky Spanish Potatoes with Garlic & Lemon. Truly, one of the best tasting potato dishes ever.

These Smoky Spanish Potatoes with Garlic & Lemon are loaded with a hurricane of flavors, they´re easy to make and it all comes together in about 30 minutes. Serve them as a side dish or even as a tapas appetizer.

To make this dish I used yukon gold potatoes, but you can use any potatoes you like. I also peeled the potatoes, that way they can absorb all that beautiful smoky flavor.

TIPS & TRICKS to Make this Recipe: The real star of these potatoes is the Sweet Smoked Spanish Paprika. It´s what gives this dish that incredible smoky flavor. On another note, I bake + broiled my potatoes at the same time. If your oven doesn´t do both functions, just bake them for an extra 5 to 10 minutes. Making sure to flip them a little over half ways of the cooking time.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to make these Smoky Spanish Potatoes with Garlic & Lemon

4.34 from 3 votes

Smoky Spanish Potatoes with Garlic & Lemon

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 yukon gold potatoes
  • 1 head garlic
  • 1/4 cup canned tomato sauce 60 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp dried thyme .45 grams
  • 1 tbsp extra virgin olive oil 20 ml
  • pinch sea salt
  • dash freshly cracked black pepper
  • 1 tbsp lemon zest 6 grams
  • handful freshly chopped parsley


  1. Add 1/4 cup canned tomato sauce into a bowl, also add in a generous 1 tsp of sweet smoked paprika, 1/2 tsp dried thyme and a generous 1 tbsp of extra virgin olive oil, mix together until well combined, set aside

  2. Peel, wash and pat dry 3 yukon gold potatoes, cut each one into evenly sized quarters, cut each quarter down the middle and then cut into 1/2 inch (1.27 cm) thick pieces, add the cut potatoes into a large bowl

  3. Grab 1 head of garlic and separate the cloves, cut a slit on each clove and add into the bowl with the potatoes

  4. Add the smoky tomato mixture into the bowl with the potatoes and garlic, season everything with sea salt & black pepper, mix together until well combined

  5. Add the coated potatoes and garlic into a baking tray lined with parchment paper, make sure everything is in a single layer

  6. Add the baking tray into a preheated oven, bake + broil option 250 C - 475 F

  7. After 21 to 23 minutes remove the baking tray from the oven

  8. Transfer the potatoes and garlic into a serving dish, shred in 1 tbsp of lemon zest and sprinkle with freshly chopped parsley, enjoy!

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  1. Marie

    This sounds amazing. Do you have a main course dish you’d recommend to go with this? Celebrating our anniversary.

    14 . Jun . 2024
    • Spain on a Fork

      Some pan grilled fish will go great with the potatoes, you will find a couple recipes on the blog 🙂 Happy Anniversary!

      17 . Jun . 2024
  2. Amanda

    5 stars
    Made these last night and my entire family enjoyed them!! I forgot the lemon zest, so I will make it again soon. Thanks!

    30 . Dec . 2020
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      31 . Dec . 2020
  3. Ryan Surface

    4 stars
    Made them and enjoyed them, I had them with some plain Greek yogurt on the side for dipping, made a nice contrast.

    10 . Dec . 2020
    • Spain on a Fork

      Sounds great! thanks for the comment 🙂 much love

      10 . Dec . 2020
  4. Heather

    4 stars
    Another delicious recipe! Looking forward to trying more.

    16 . Sep . 2020
    • Spain on a Fork

      Glad you enjoyed it 🙂 much love

      16 . Sep . 2020
  5. steve

    Not quite right when I tried it. Having double oven and broiler on and at 250degC leads to burnt potatoes that are not soft inside. (Yes i did cut them the right size).
    Would recommend oven and only at 180degC and for longer

    16 . Aug . 2020
    • Spain on a Fork

      Sorry to hear that, I always roast my potatoes in this way and have never had that problem, however, every oven does heat differently, much love

      17 . Aug . 2020
  6. Mind-Blowing Smoky Spanish Potatoes with Garlic & Lemon -

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    15 . Aug . 2020
  7. Mimi

    This is fabulous! I love everything about it. I didn’t expect tomato sauce!

    12 . Aug . 2020
    • Spain on a Fork

      Thanks for the comment Mimi!!! much love 🙂

      12 . Aug . 2020

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