Spanish Roasted Potatoes with Yogurt-Garlic Sauce Recipe
Crispy on the outside and soft on the inside, these potatoes served with a light yogurt-garlic sauce are a lighter cousin of the famous patatas bravas. In Spanish bars, similar potatoes appear as tapas, but at home they often end up next to roasted meat or as a movie-night snack. The flavor is simple: plenty of olive oil, garlic, and a touch of smoked paprika.
Spain
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌿
Mild
Salty
Umami
Fresh
Filling
Crunchy
Garlicky
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Ingredients
- potatoes preferably for roasting, medium-sized - 800 g
- olive oil - 4 tablespoons
- sweet smoked paprika - 1 teaspoon
- coarse salt plus extra for sprinkling after baking - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- Greek yogurt thick, plain - 200 g
- garlic pressed for the sauce - 2 cloves
- lemon juice freshly squeezed - 1 tablespoon
- flat-leaf parsley finely chopped - 1 tablespoon
- chives chopped, for sprinkling - 1 tablespoon
Main Ingredient:
potatoes
Preparation
- Preheat the oven to 210°C. Line a baking tray with baking paper.
- Wash the potatoes; if the skin is thin, do not peel them. Cut into large cubes or wedges of similar size so they bake evenly.
- In a large bowl, mix the olive oil, smoked paprika, salt, and pepper. Add the potatoes and mix thoroughly with your hands so every piece is coated with the seasoning.
- Spread the potatoes on the tray in a single layer, making sure the pieces do not touch—this will make them crispier.
- Bake for 30–35 minutes, turning the potatoes with a spatula after about 20 minutes. They are ready when the edges are well browned and the centers are soft when pierced with a fork.
- While the potatoes are baking, prepare the sauce: in a bowl, mix the Greek yogurt, pressed garlic, lemon juice, chopped parsley, and a pinch of salt and pepper. Set aside for at least 10 minutes so the garlic can release its flavor.
- Immediately after removing from the oven, sprinkle the baked potatoes with a little coarse salt and chopped chives.
- Serve the hot potatoes with a bowl of yogurt-garlic sauce for dipping.
Storage
In fridge:
2 days
Freezing:
No
Ziemniaki po wystudzeniu przechowuj w lodówce i podgrzewaj w piekarniku lub na suchej patelni, aby odzyskały chrupkość. Sos jogurtowy przechowuj osobno i zużyj w ciągu 2 dni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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