45 minutes
Infused with a smoky essence and a hint of spice, these roasted potatoes are the perfect side dish to complement a delicate white fish or a succulent chicken breast.
Oil
tablespoons
tablespoons
teaspoons
Potatoes, cut into small chunks
0 oz
Garlic Clove, crushed
each
0 juice of
Flat Leaf Parsley, roughly chopped
handful
1. Preheat Prep
Preheat your oven to 180°C (fan 160°C/gas mark 4). In a large mixing bowl, whisk together the oil, tomato purée, and smoked paprika.
2. Coat & Crush
Toss the potato chunks in the spice mixture until they are fully coated. Take each garlic clove and give it a gentle squash with the flat side of a knife to slightly crush it – this will help to infuse the garlic flavor into the potatoes while they roast.
3. Roast & Season
Spread the coated potatoes and the crushed garlic cloves evenly on a baking tray. Season liberally with salt and pepper, then place in the oven to roast. After 20 minutes, use a spatula to turn the potatoes to ensure they crisp up on all sides.
4. Citrus Finish
Five minutes before the end of the cooking time, drizzle the lemon juice over the potatoes and return to the oven. This will add a bright, citrusy note to the dish.
5. Garnish & Serve
Once the potatoes are golden, crisped to perfection, and fluffy on the inside, remove from the oven. Let them cool for a moment, then scatter with the roughly chopped flat-leaf parsley before serving.
Place your baking sheet in the oven as it preheats for an immediate sear and a head start on developing a crispy exterior.
Cut potatoes into even size pieces for uniform cooking and perfect texture in every bite.
Roast the potatoes at a high temperature (around 425°F or 220°C) for a crispy outside and fluffy inside.
Use a high-smoke-point oil with your smoked paprika and ensure each potato piece is well-coated for maximum flavor and crispiness.
Toss the potatoes halfway through roasting to ensure even browning and crispiness on all sides.
Comments (0)