 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A Spanish inspired recipe that I found in a back issue of BBC Good Food Magazine. Ingredients:
2 tablespoons oil |
3 tablespoons tomato paste |
1 teaspoon smoked paprika |
28 ounces potatoes, cut into small chunks |
4 garlic cloves |
1/2 lemon, juice of |
1/2 cup flat leaf parsley, roughly chopped |
Directions:
1. Heat oven to 375 degrees.
2. Mix the oil, tomato paste and paprika together, then coat the potatoes thoroughly in it.
3. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
4. Season well with salt and pepper, then roast for 40 minutes, turning halfway through, until the potatoes have crisped up and are fluffy inside.
5. Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven.
6. Serve with the parsley scattered over.
|
|