2 tbsp oil

3 tbsp tomato purée

1 tsp smoked paprika

800g potatoes, cut into small chunks

1 tbsp garlic infused oil

juice ½ lemon

handful flat-leaf parsley leaves, roughly chopped


Heat oven to 180C/fan 160C/gas 4. Mix the garlic infused oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Place on a baking tray.

Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside.

Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Spanish potatoes
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