Smoky Spanish Potatoes With Garlic Lemon Recipe

I absolutely love this recipe because it transforms humble baby potatoes into crispy, flavorful bites that burst with zesty lemon and aromatic garlic. Plus, it’s super simple to whip up, making it a perfect go-to side dish that feels like a gourmet treat without the fuss.

The bold flavors of my Smoky Spanish Potatoes With Garlic Lemon are simply delightful. I use small potatoes, enhanced with the precision of three types of oil.

Well, I guess one kind—extra virgin olive oil—does such a good job, it hardly seems fair to call any other form of potato an oil potato. But in any case, if you must, you could use it as an oil-oven technique and substitute any cooking oil in place of the three oils here.

The steps would be the same. Basically, you start with a bunch of baby potatoes, toss them in oil (but let’s be serious, you must use an olive oil with flavor), and then bake them.

But add a bunch of seasonings before you do! Use smoked paprika, sweet paprika (for depth), and garlic, along with a nice vinegar, lemon zest, fresh parsley, and fresh thyme.

Ingredients

• Baby Potatoes: A great source of carbohydrates and fiber, providing energy and aiding digestion.
• Olive Oil: Rich in healthy monounsaturated fats and antioxidants, supports heart health.
• Smoked Paprika: Adds a smoky, sweet flavor and contains antioxidants beneficial for health.
• Garlic: Packed with compounds that boost immunity and promote heart health.
• Lemon: High in vitamin C, enhances flavor with acidity and freshness.
• Fresh Parsley: Provides a fresh, herby taste and is rich in vitamins A, C, and K.

Ingredient Quantities

• 1.5 pounds (about 700g) baby potatoes or small new potatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Optional: pinch of red pepper flakes for heat

Instructions

1. Prepare your oven by heating it to 425°F (220°C). Get a baking sheet and fit it with parchment paper.

2. Clean the small potatoes well and dry them thoroughly. Cut any that are larger than an inch in half, lengthwise. This will help ensure even cooking.

3. In a sizable mixing bowl, blend together the olive oil, smoked paprika, sweet paprika, sea salt, and freshly ground black pepper.

4. Mix the potatoes in the bowl until they are evenly coated with the oil and spice mixture.

5. Distribute the potatoes in a single layer on the baking sheet that has been prepared, making sure they are spaced apart to allow even roasting of all the potatoes.

6. Position the baking sheet in the oven that has been preheated to 400°F and roast the potatoes for 25-30 minutes—or until they are golden brown and tender when pierced with a fork.

7. At the same time, in a small bowl, combine the minced garlic with the lemon juice and lemon zest.

8. After roasting the potatoes, put them in a serving bowl and pour over them the garlic-lemon mixture.

9. Chopped fresh parsley and thyme should be sprinkled over the potatoes; and, if you want, a pinch of red pepper flakes can be added for some heat.

10. Warm side dish, combine everything by gently tossing together and serve as a warm side dish. Delicious.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Mixing bowl
8. Small bowl
9. Fork
10. Serving bowl
11. Zester or grater

FAQ

• What types of potatoes work best for this recipe?Ideal baby or small new potatoes, because they cook evenly and have a creamy texture.
• Can I use regular paprika instead of smoked paprika?It is recommended to use smoked paprika, as it gives the dish its signature smoky flavor. Regular paprika can be used, but it doesn’t provide the same flavor the dish is meant to have.
• Is there a substitute for fresh parsley and thyme?If needed, dried herbs can be used; however, fresh parsley and thyme give a more striking, vibrant flavor.
• How long should I roast the potatoes?Usually, it takes 25-30 minutes at 400°F (200°C) to roast them, or until they’re tender and golden brown.
• Can I make this dish ahead of time?Indeed, you are able to ready the tubers in advance and heat them once more to reach an oven-like stage before bringing them to the table. This way, the crispiness of the skins will be intact.
• What can I serve with these smoky Spanish potatoes?Grilled meats, roasted vegetables, and these beans in a vegetable-studded broth make a fine meal.
• Is the pinch of red pepper flakes necessary?It isn’t required, but it lends warmth. Satisfy your own sense of taste.

Substitutions and Variations

Avocado oil: Substitute with olive oil or sunflower oil. If you want to stay with healthy oils, try these first. If you want to experiment, try canola or soybean oil next.
Paprika, smoked: For a similar smoky flavor, use powdered chipotle, or use regular paprika with a drop of liquid smoke.
Sweet paprika: If you can’t find sweet paprika, substitute some with Hungarian paprika and a little bit (not much!) of a mild chili powder. Because you want this dish to actually taste kind of like Spanish paprika, making a good substitute is key.
Fresh parsley: Substitute with cilantro or fresh basil for a different herbal accent.
Thyme, fresh: substitute with fresh oregano or use half the amount of dried thyme.

Pro Tips

1. Parboil for Extra Crispiness Before roasting, parboil the potatoes in salted water for about 5-7 minutes. This will give you crispier edges after roasting.

2. Preheat Your Baking Sheet Place the baking sheet in the oven while it preheats. Toss the potatoes on the hot sheet for an instant sizzle and improved browning.

3. Use Garlic Paste for Intense Flavor Instead of minced garlic, consider using garlic paste which will adhere better to the potatoes and distribute more evenly.

4. Toss Halfway Through Cooking Stir the potatoes halfway through the roasting time to ensure even browning on all sides.

5. Rest Before Serving After cooking, let the potatoes rest for a few minutes. This allows the flavors to meld and the potatoes to firm up slightly for a better texture when serving.