These smoky, spiced potatoes from BBC Good Food are a great accompaniment for white fish or chicken.
Using Spanish flavours they can be served as a tapas, making a tasty alternative to patatas bravas.
You can serve the roast garlic whole but I like to squeeze it out of it’s skin and mix it in with the potatoes just before serving.
2 tablespoons oil
3 tablespoons tomato purée
1 teaspoon smoked paprika
800g potato, cut into small chunks
4 garlic cloves
juice ½ lemon
handful flat-leaf parsley leaves, roughly chopped
Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.