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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

Ingredients

  • 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

Instructions

  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!