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White rectangle platter filled with cooked Spanish potatoes.

Roasted Spanish Potatoes (Baked, Not Fried)

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5 from 1 review

Try these delicious Spanish Potatoes that are roasted in a flavorful tomato sauce. Serve the cooked potatoes as a healthy side dish to almost any main dish recipe.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound Yukon gold potatoes (about 5 medium potatoes)
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 lemon, juiced
  • Chopped fresh parsley (optional, for topping)

Instructions

  1. Preheat your oven to 400°F.
  2. Scrub and pat dry your potatoes. Peel the potatoes and then cut them into 1-inch chunks. Make sure they are uniform in size so they cook evenly. Place the chopped potatoes into a medium mixing bowl.
  3. Then, in a small bowl, combine the tomato paste, olive oil, paprika, and garlic. Stir to combine.
  4. Pour the sauce over the potatoes and stir until the potatoes are coated.
  5. Pour the potatoes onto your baking sheet and place in the oven.
  6. Bake for 40 minutes, stopped once halfway to toss the potatoes on the pan.
  7. Remove the baking sheet from the oven and pour the lemon juice and parsley over the potatoes. Toss and serve hot .

Notes

  1. You can easily double this recipe if you need more servings.
  2. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 140
  • Sugar: 3.5 g
  • Sodium: 303.4 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 26.1 g
  • Fiber: 3.1 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://theglowandglowclub.com/roasted-spanish-potatoes/