Roasted Spanish Potatoes
Ingredients
The potatoes
-
1
pound
Yukon gold potatoes
The sauce
-
2
tablespoons
tomato paste
-
1
tablespoon
olive oil
-
1
teaspoon
smoked paprika
-
½
teaspoon
dried garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
unit
lemon, juiced
-
to taste
unit
chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F.
- Scrub and dry the potatoes, then cut them into 1-inch chunks.
- In a small bowl, combine the tomato paste, olive oil, paprika, and garlic.
- Pour the sauce over the potatoes and stir to coat them.
- Spread the potatoes on a baking sheet and bake for 40 minutes, tossing halfway through.
- Remove from the oven and toss with lemon juice and parsley before serving hot.
Nutrition Facts (estimated)
Servings
4
Calories
140
Total fat
3.9g
Total carbohydrates
26.1g
Total protein
3g
Sodium
303.4mg
Cholesterol
0mg
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