Patatas asadas con pimentón (roasted potatoes with paprika)

This is fairly easy to prepare, cheap, and delicious!

It is also one of the first things my sister and me learned to cook, so it brings back good memories for me to make this.

Ingredients

  • A bunch of potatoes
  • Olive oil
  • Salt
  • Paprika

Preparation

Turn the oven to about 180ºC.

In the meantime, wash and perhaps remove the “eyes” and any damaged bits in the potatoes, if applicable. I personally don’t mind the skin so I don’t peel them, which makes it important to wash them!

Slice them lengthwise, trying to keep all slices the same thickness (so they all cook more or less at the same rate).

Cut grooves in a “grid” pattern on top of the potatoes. This helps them cook faster.

Optional: cover an oven tray with a kitchen foil. This might make it easier to prevent the potatoes sticking, and clean the tray afterwards too.

Add some olive oil to the tray, and spread it, so the tray is thinly oiled.

Distribute the potato slices uniformly on the tray; if possible try not to have any overlap, as it might make things take unevenly longer to cook.

Pour a little oil over the potatoes; hopefully some will remain in the grooves and make things super delicious when they bake!

Sprinkle with salt, and sprinkle very generously with paprika. I think I could have done a better job here, but it’s been a while since I cooked this.

Uncooked sliced potatoes on an oven tray, with paprika on top
Uncooked sliced potatoes on an oven tray, with paprika on top

Bake for about one hour or until the potatoes look coloured and slightly charred in places. I checked at intervals of about 20 minutes.

If you’d rather not go for the charred look, cover with some kitchen foil for the last 20 minutes or so, so they get less direct heat, but keep roasting. You could also reduce the temperature a bit.

Here are my slices, after roasting (they’ve moved compared with the picture above, as I was trying to bake multiple things at once and stumbled with another tray in the oven).

Cooked sliced potatoes on an oven tray
Cooked sliced potatoes on an oven tray

A close-up:

Close-up of cooked sliced potatoes on an oven tray
Close-up of cooked sliced potatoes on an oven tray

Although they might look dry, they are not! They are in fact quite juicy. It’s the outside which is dry, while the inside is tender and delicious. I had to control myself to avoid snacking on “just one more slice”.

As delicious as it is, you probably don’t want to eat it on its own. We combined it to form a “fridge dinner”, i.e. eating various things we had in the fridge. A couple days later we had a warm salad, reheating the potato and cauliflower and adding salady bits to it. They are way more versatile than you’d think! And because they are still juicy, they reheat well and don’t feel like you’re eating cardboard.

You could also have them with some punchy sauce like allioli, the garlic and parsley green sauce I made a while ago or the Canary Islands various “mojos” (mojo verde, mojo picón…).

As I said, they’re super versatile! 🙂

Plate with "fridge dinner": patatas con pimentón, roasted cauliflower, cabbage and carrot salad, two olives, cheese and ham
Plate with “fridge dinner”: patatas con pimentón, roasted cauliflower, cabbage and carrot salad, two olives, cheese and Iberico ham

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