Saturday, 15 February 2014

One Potato, Two Potatoes!

There is something about the thought of tomatoes, potatoes and paprika together that makes my mouth water. Spanish potatoes or 'Patatas Bravas' are a mixture of smoked paprika, sweet roasted garlic and tomatoes. Whenever you see Tapas being served, you can guarantee that there will be a dish of these divine potatoes.  In Spain, the potatoes are deep fried, but I can get a really good dish by baking them in the oven. Much healthier because there is very little oil! Easy to make, easy to eat and never any left overs. How could I resist sharing my recipe? This is as authentic as I can get it without tempting a massive coronary!

Patatas Bravas

Ingredients - Oven temperature 200C Fan Forced 
Serves 4 - 6

6 potatoes peeled and diced
4 Cloves Garlic
3 tbls of tomato puree
3 tbls Olive oil
Salt and pepper
2 tsp smoked Paprika
Juice 1/2 lemon
  • Take 6 potatoes, peel and chop into bite size piece.
  • In a large mixing bowl add 2 tablespoons of olive oil, smokey paprika and tomato puree. Mix well then add the potatoes. Using a spoon or your hands, coat the potatoes evenly.
  • In a large baking dish add 1 tablespoon olive oil and spread the potatoes out in the dish so they crisp up. Add the garlic, whole with skin on, but squashed with the back of a spoon. Cook in a hot oven for approximately 35 minutes until they are crispy and delicious.
  • Just 5 minutes before they are cooked, sprinkle with juice of half a lemon and put them back in the oven.
  • You can feed 6 people if you are serving this as part of a Tapas spread.

Keep heading to the end of the post, you will see that I'm also trusting you with my favourite Greek Lemon Potato recipe. I've served this at least a squillion times and I haven't yet met anyone that hasn't loved them.

                                          Greek Lemon Potatoes
Ingredients  Oven temperature 200C Fan Forced

6 potatoes, scrubbed clean  (Dutch Creams if possible)
1 large lemon
2 tbls Olive oil
Sprigs of Fresh Rosemary
Sprigs of fresh thyme

Dutch Cream potatoes are one of my favourites. They have a fabulous yellow flesh, perfect for this dish and they always seem to brown up well.
  •  Chop the scrubbed potatoes into 8 ths, a bit larger than ones in the previous recipe above. 
  • Grate the rind of a lemon and add this to the olive oil in a small bowl. Now squeeze all the lemon juice into the bowl with the oil and mix well.
  • Take a large baking dish and add the chopped potatoes and smother them with the lemon and olive oil mixture. Get your hands dirty and  make sure you really cover the whole of the potatoes with the lemon and oil.
  • Select a few Rosemary and thyme sprigs and place them under and over the potatoes. This will give them a lovely flavour.
  • Bake the potatoes in a pre heated fan forced oven, temperature 200 for approximately 35 minutes or until they are beautifully brown. 
  • At the half way mark, take them out and check to see if they need turning.
  • When they are cooked, drain them on kitchen paper, give a sprinkle of salt and eat.


  1. I made the greek lemon potatoes on Sunday night, they were really yum. I didn't have to drain any liquid out though, because the lemon juice burnt in the bottom of the pan. Perhaps I had the oven up too high? 200 degrees, gas. Thanks for the idea. Ate them with some corn (elote) and a red cabbage, radish, apple salad!

    1. Thanks Katie, I am so happy that you enjoyed them. I particularly like the way the oil and the lemon juice just add a nice crunch to the potatoes. As long as you didn't burn your potatoes, it all seems to have gone well.