Roasted Spanish potatoes
Roasted Spanish potatoes- potatoes baked with a simple tangy tomato sauce flavored with some basic seasonings. These potatoes are soft and fluffy in the center and have a crisp outer layer. They get ready in less than 40 minutes and taste amazing.
Calories 173 kcal
4 Medium-sized Yukon gold potatoes 1 tablespoon minced garlic ¼ cup canned tomato sauce 1 teaspoon smoked paprika adjust to taste ½ teaspoon thyme Salt and pepper to taste 1 tablespoon olive oil ¼ cup chopped cilantro/ parsley
Wash, peel, and chop the potatoes into bite-size cubes. In a bowl mix tomato sauce, olive oil, paprika, thyme, salt, and pepper. Put the potato cubes in a large bowl. Pour sauce mix and toss. Spread the potatoes in a single layer on a baking tray lined with a baking sheet. Bake in a pre-heated oven at 200°C (400°F) for around 30 minutes. Once nicely cooked, take out the tray and allow the potatoes to reach room temperature. Garnish with chopped cilantro/ parsley and enjoy.
After washing and peeling the potatoes pat them dry with a clean kitchen towel.
Don't make cut very large potato cubes otherwise, they will remain uncooked at the center and take a lot of time to get baked.
Toss the potatoes to make sure the sauce evenly coats every potato cube.
More detailed recipe tips and trick are given within the post, please follow them to make this recipe.
Calories: 173 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 16 mg | Potassium: 810 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 409 IU | Vitamin C: 36 mg | Calcium: 30 mg | Iron: 2 mg