These Spanish-style roast baby potatoes are crispy on the outside, fluffy in the middle and packed with smoky paprika flavour. They're an easy side dish that works perfectly alongside tapas spreads, grilled meats or simple midweek dinners.
I originally made them to go with our Spanish chicken traybake - it's a very quick and easy recipe to prepare, that can be roasting in the oven to be ready at the same time as the chicken. The smoky flavour from the pimentón really compliments the flavour from the chorizo in the traybake.
They're best served fresh, but can be reheated in the oven or air fryer, for crispness.
Tips
- Optional variations:
- Spicy Spanish potatoes - make them spicy by adding some chilli flakes or cayenne pepper.
- Garlic butter potatoes - swap the pimentón (or smoked paprika) for crushed garlic, melted butter and chopped parsley.
- Chorizo roast potatoes - add slices or chunks of chorizo to roast along with the potatoes.
- Lemon and herb potatoes - swap the pimentón for lemon juice and zest, parsley, thyme or rosemary.
- This Spanish-style roast baby potatoes recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Hot smoked pimentón (or smoked paprika) and olive oil give them Spanish-inspired flavour.
Yes - it helps create crispy edges and fluffy centres.
Yes - they crisp up very well in the air fryer. Cook for 20 minutes at 200C, until crisp on the outside and tender on the inside. Make sure to shake them halfway through cooking.
Baby potatoes or waxy potatoes work well.
Use high heat and don't overcrowd the tray.
Yes - chilli flakes, cayenne pepper and herbs work very well.
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How to make these Spanish-Style Roast Baby Potatoes
Ingredients
- 500g baby potatoes, cut in halves or thirds (depending on the size of them)
- 2 tbsp olive oil
- 0.5 tsp hot smoked pimentón (or smoked paprika)
- salt and freshly ground black pepper
Instructions
- Heat oven to 200C/180C fan/gas 6. Parboil the potatoes in a pan of boiling salted water for 3 minutes. Drain and leave to steam dry.
- In a small bowl, mix the olive oil with the pimenton (or smoked paprika).
- Put the parboiled potatoes in a roasting tin or dish. Season with salt and freshly ground black pepper and then drizzle with the flavoured olive oil. Mix well to coat all of the potatoes.
- Roast in the oven for 40 minutes, turning once halfway through.
- Enjoy with our Spanish chicken traybake.
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Spanish-Style Roast Baby Potatoes
Ingredients
- 500 g (1.1 lb) baby potatoes cut in halves or thirds (depending on the size of them)
- cooking salt
- 2 tbsp olive oil
- 0.5 tsp hot smoked pimentón or smoked paprika
- salt and freshly ground black pepper
Instructions
- Heat oven to 200C/180C fan/gas 6. Parboil the potatoes in a pan of boiling salted water for 3 minutes. Drain and leave to steam dry.
- In a small bowl, mix the olive oil with the pimenton (or smoked paprika).
- Put the parboiled potatoes in a small roasting tin or dish. Season with salt and freshly ground black pepper and then drizzle with the flavoured olive oil. Mix well to coat all of the potatoes.
- Roast in the oven for 40 minutes, turning once halfway through.
- Transfer the cooked potatoes to a serving dish and give them a try with our Spanish chicken traybake.
Notes
- Optional variations:
- Spicy Spanish potatoes - make them spicy by adding some chilli flakes or cayenne pepper.
- Garlic butter potatoes - swap the pimentón (or smoked paprika) for crushed garlic, melted butter and chopped parsley.
- Chorizo roast potatoes - add slices or chunks of chorizo to roast along with the potatoes.
- Lemon and herb potatoes - swap the pimentón for lemon juice and zest, parsley, thyme or rosemary.
- This Spanish-style roast baby potatoes recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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