These smoky, spiced potatoes are a great accompaniment for white fish or chicken. I personally like them with almost anything and do serve them as a separate tapas dish.
Heat oven to 180 degrees C/350 degrees F
2 Tbsp oil
3 Tbsp tomato purée 1 tsp smoked paprika 1 lb 12 oz/800g potatoes, cut into smallish chunks 4 garlic cloves juice ½ lemon handful flat-leaf parsley leaves, roughly chopped
Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes. Season well with salt and pepper, then roast for 40 minutes, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
Tip If you like spice, add a kick to these potatoes by using hot paprika instead of a smoked one.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!