Spanish Spicy Potatoes
Prep Time
10 mins
Cook Time
25 mins
Servings: 2
Author: Louise-Claire Cayzer
  • 4 Medium Potatoes , cut into 2-3 cm cubes.
  • 2 teaspoons Smoked Paprika
  • 2 Tbs Olive oil
  • Flaky Sea Salt to taste
OPTIONAL but delicious
  • 1 teaspoon dried thyme or oregano
  • whole cloves garlic
  • Tabasco or other chilli sauce.
  1. Dice the potatoes. I like to leave the skin on.
  2. On a baking tray, lay the potatoes out in a layer
  3. Slick with the oil, then sprinkle over the paprika, herbs and chilli sauce if using.
  4. Mix around so the potatoes are evenly covered
  5. Bake in the oven for 10 mins at Gas Mark 7 / 220C
  6. Turn & return to the oven for another 10 mins.
  7. Check if crispy, if not, turn the oven up a bit and crispify a bit more.
  8. Add the alioli or tahini sauce of your choice and eat.
Recipe Notes

Allow 2 Medium Potatoes Per Person, or even more. Leftovers are perfect for using with a tofu scramble, or eaten cold out of the fridge when you get home ravenous from work. (shhhh)