Roasted Spanish Potatoes

Picture potatoes packing their bags for a Spanish getaway – that's the fun twist on this classic side dish, where roasting brings out a crispy golden exterior and a fluffy heart. Drawing from Iberian traditions, it captures an aspirational vibe of sunny meals, evoking feelings of warmth and satisfaction with its earthy, smoky flavours from key spices like smoked paprika and cumin.

This recipe highlights the simple joy of transforming humble potatoes with high-quality olive oil and a blend of spices, creating a textural contrast that's both inviting and comforting. It's an easy way to add a touch of Spanish flair to your table, making everyday dining feel a bit more celebratory and flavourful.

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Prep: 10 minutes
Cook: 60 minutes

Ingredients

Potatoes

600g roasting potatoes, peeled and cut into even pieces
3 tbsp Spanish Virgin olive oil
1 tsp garlic, powder
1 tsp cumin, ground
1 tsp smoked paprika
1/2 tsp hot paprika
1 tsp cinnamon
salt

Method

Potatoes: Preheat an oven to 200°C. Place the potatoes into an oven tray with the oil, spices and a generous pinch of salt. Toss them in the ingredients so that they are well coated. Place the potatoes in the centre of the oven and cook them for 60 minutes. Turning them at regular intervals so that all sides are crisp.
They are ready when they are crisp and a dark golden brown and soft inside. Serve.