Spanish Roasted Potatoes with Smoked Paprika and Garlic Recipe
These roasted potatoes smell like a Spanish tapas bar – plenty of olive oil, garlic, and that distinctive smoked paprika. They’re crispy on the outside, soft and slightly creamy inside. They work great as a side for meat or fish, but disappear just as quickly as a stand‑alone snack to nibble on while watching a movie.
This recipe captures the flavor of Spanish tapas with minimal ingredients: smoked paprika, garlic, and good olive oil transform simple potatoes into something deeply aromatic and satisfying.
Chef's tips
Cut the potatoes into similar-sized pieces so they roast evenly. Don’t overcrowd the tray – if the potatoes are piled up, they will steam instead of crisp. For extra crunch, you can preheat the empty tray in the oven and add the seasoned potatoes to the hot tray.
How to serve
Serve as part of a tapas spread with olives, marinated peppers, and chorizo (or plant-based chorizo), or simply alongside grilled chicken, baked fish, or a big green salad.
Ingredients
- potatoes - 800 g
- olive oil - 4 tablespoon
- smoked paprika - 2 teaspoon
- garlic - 4 clove
- rosemary - 1 tablespoon
- salt -
- black pepper -
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly. If the skin is thin and nice, don’t peel them. Cut the potatoes into fairly large pieces – into quarters or eighths, making sure they are all a similar size.
- Peel the garlic and slice it thinly. Finely chop the rosemary if you’re using fresh.
- In a large bowl, mix the olive oil, smoked paprika, and a pinch of salt and pepper. Add the potatoes and mix well with your hands so every piece is coated in the seasoning.
- Spread the potatoes on the tray in a single layer so the pieces don’t overlap. Sprinkle with the garlic slices and rosemary.
- Roast for 30–35 minutes, turning the potatoes with a spatula after about 20 minutes, until they are golden and crispy on the outside and soft inside (check with a fork).
- After taking them out of the oven, taste one piece and add more salt if needed. Serve immediately while they’re hot and at their crispiest.
Storage
Ziemniaki po wystudzeniu przechowuj w lodówce do 2 dni. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość – w mikrofalówce będą miękkie, ale nie chrupiące.
