Crispy Spanish Potatoes

This is one of our favorite potato recipes - and that is saying something because we really love potatoes! These potatoes have a bit of a spicy kick that we love. This recipe comes from the Medical Medium’s blog, which is chock full of delicious and healthy recipes that we love. We also highly recommend his books, which you can find here!

Ingredients:

  • 2 lbs small potatoes, halved

  • 1 1/2 tbsp tomato paste

  • 1 1/2 tbsp aquafaba or water (optional)

  • 3/4 tbsp brown rice flour (optional)

  • 1 tsp smoked paprika

  • 1/4 tsp cayenne pepper, more to taste

  • 1 tsp garlic powder

  • 1/2 tsp sea salt

  • Juice from 1/4 lemon, to serve (optional)

  • 1 tbsp chopped fresh parsley, to serve

Instructions:

  • Preheat oven to 400F.

  • Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes, until almost tender. Remove and place in a large bowl. Set aside.

  • In a small bowl, whisk together the tomato paste and aquafaba/water. Pour the mixture on top of the potatoes and mix until well covered. Add the optional brown rice flour, smoked paprika, cayenne, garlic powder and sea salt. Mix until evenly coated. Spread the potatoes in a single layer on a baking tray covered with parchment paper and roast in the oven for 25-30 minutes, stirring half-way, until crispy. If the potatoes aren’t crispy then leave them in a little longer.

  • When ready, serve the potatoes with a squeeze of lemon juice and freshly chopped parsley.

  • Serves: 3-4

RecipesEliza Fraser