Criyspy Spanish potatoes
In front of you are oil-free crispy potatoes that will make your tongue drop! These Spanish-style crispy dumplings covered in spices will take you on a real taste adventure. Tasty and crispy on the outside, but deliciously soft on the inside, these potatoes are perfect to serve with a fresh salad or with your favourite dip. A real explosion of flavour you can’t miss! Find out more about what you need to make them:
Quantity: serves 3–4 people
Preparation time: 50 minutes
Degree of difficulty: Easy
To prepare you will need:
- 1 kg baby potatoes or large ones cut into smaller pieces
- 1.5 tbsp tomato paste
- 1.5 tbsp water (optional, as needed)
- 1.5 tbsp rice flour
- 1 teaspoon paprika powder
- ¼ teaspoon cayenne
- 1 teaspoon garlic powder
- ½ teaspoon sea salt (optional)
- ¼ freshly squeezed lemon juice
- 1 tablespoon fresh herbs to serve
How to make crispy potatoes?
Preheat the oven to 180 degrees. Wash and chop the potatoes into smaller pieces and place them in a steamer. Steam the potatoes until semi-soft (about 10-15 minutes is enough). Then set the potatoes aside in a heatproof pot or bowl where they are easy to stir. In a smaller bowl, combine the tomato paste and water and pour the mixture over the potatoes. Add the rice flour, paprika, cayenne, salt and garlic powder. Mix everything thoroughly so that the potatoes are well coated. Then place the potatoes on a baking tray lined with baking paper and bake at 180°C for 25-30 minutes (or until the potatoes are crispy), stirring occasionally. Serve immediately. If desired, sprinkle with lemon juice when serving.
