Spanish Roasted Potatoes with Paprika and Rosemary Recipe
These roasted potatoes are inspired by Spanish flavors: smoked paprika, rosemary, and olive oil create an aromatic, crispy crust. In Spain, similar potatoes are often served as a side to grilled meats or fish, but they also work perfectly as a snack to nibble on while watching a movie. They’re somewhere between classic roasted potatoes and oven fries, just more fragrant with herbs and paprika.
To wariacja na temat hiszpańskich patatas asadas, często podawanych w tapas barach obok aioli lub pikantnego sosu. Wędzona papryka (pimentón) to kluczowy składnik kuchni hiszpańskiej, nadający charakterystyczny dymny smak.
Smoked paprika and fresh rosemary give these simple roasted potatoes a distinctly Spanish character, with a deep, smoky aroma and a crisp exterior that makes them feel like a tapas-style treat rather than just another side dish.
Dlaczego ta wersja działa
- Wysoka temperatura pieczenia daje efekt mocno zrumienionych, barowych patatas zamiast miękkich, duszonych ziemniaków.
- Układanie kawałków z odstępami pozwala gorącemu powietrzu dotrzeć do każdej strony i osuszyć powierzchnię.
- Dodanie czosnku dopiero pod koniec pieczenia chroni go przed spaleniem i goryczką.
- Sok z cytryny na końcu odświeża smak i równoważy oliwę oraz wędzoną paprykę.
Chef's tips
Spread the potatoes out well on the tray – overcrowding is the most common reason they turn out soft instead of crispy. If your oven tends to brown unevenly, rotate the tray halfway through baking. For extra crunch, you can preheat the tray in the oven and only then add the seasoned potatoes.
How to serve
Serve in a wide bowl or on a platter, sprinkled with a little extra fresh rosemary or parsley. Add a small bowl of aioli, garlic yogurt, or spicy tomato sauce on the side for dipping. They’re great as part of a tapas spread with olives, grilled vegetables, and chorizo or grilled fish.
Na co uważać
- Nie kroj ziemniaków zbyt cienko – cienkie łódeczki spalą się na brzegach, zanim środek zmięknie.
- Jeśli ziemniaki będą się stykały bokami, zaczną puszczać sok i pozostaną blade.
- Nie dodawaj więcej oliwy niż w przepisie – nadmiar utrudni zrumienienie.
Ingredients
- potatoes preferably for roasting, cut into wedges - 800 g
- olive oil - 3 tablespoons
- sweet smoked paprika - 1.5 teaspoons
- hot paprika optional, to taste - 0.25 teaspoons
- fresh rosemary chopped, or 1 teaspoon dried - 1 tablespoon
- garlic cut into thin slices - 3 cloves
- salt to taste
- black pepper to taste
- lemon cut into wedges for serving - 0.5 piece
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the potatoes thoroughly. If the skin is thin and nice, don’t peel them. Cut into similar-sized wedges so they roast evenly.
- In a large bowl, mix the olive oil, smoked paprika, hot paprika (if using), rosemary, salt, and pepper. Add the potatoes and mix well with your hands so every wedge is coated in the seasoning.
- Transfer the potatoes to the baking tray in a single layer, skin side down if possible. Leave a little space between the pieces so they can roast rather than steam.
- Place the tray in the oven and bake for 25 minutes. Then remove, gently turn the potatoes with a spatula, and sprinkle with the garlic slices.
- Bake for another 8–10 minutes, until the potatoes are golden and crispy on the edges and soft inside (you can check with a fork).
- Serve immediately, drizzled with lemon juice to taste.
Storage
Po wystudzeniu ziemniaki miękną i tracą część chrupkości oraz świeży aromat czosnku. Odgrzewaj je na suchej blasze w 200°C przez 10–15 minut, aż brzegi znów będą wyraźnie chrupiące i lekko syczące.
I like to leave the potato skins on for extra flavor and texture – they crisp up beautifully and hold the spices well. A generous squeeze of lemon right before serving really brightens up the smoky paprika and makes the potatoes taste even more like something you’d get in a Spanish bar.
