Spicy potatoes, patatas picantes, are among the most popular tapas dishes in Spain, where they are sometimes described as patatas bravas (wild potatoes).
225 g (8 oz) small new potatoes
15 ml (1 tbsp) olive oil
5 ml (1 tsp) paprika
5 ml (1 tsp) chilli powder
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) salt
flat leaf parsley, to garnish
15 ml (1 tbsp) olive oil
5 ml (1 tsp) paprika
5 ml (1 tsp) chilli powder
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) salt
flat leaf parsley, to garnish
method
1. Preheat the oven to 200°C/400°F/ Gas 6. Prick the skin of each potato in several places with a fork, then place them in a bowl.
2. Add the olive oil, paprika, chilli, cumin and salt and toss well.
3. Transfer the potatoes to a roasting tin and bake for 40 minutes.
4. During cooking, remove the potatoes from the oven and turn occasionally, until tender. Serve hot, garnished with flat leaf parsley.
This dish is delicious served with tomato sauce or Fiery Salsa - provide small forks for dipping.
2. Add the olive oil, paprika, chilli, cumin and salt and toss well.
3. Transfer the potatoes to a roasting tin and bake for 40 minutes.
4. During cooking, remove the potatoes from the oven and turn occasionally, until tender. Serve hot, garnished with flat leaf parsley.
This dish is delicious served with tomato sauce or Fiery Salsa - provide small forks for dipping.
serving amount
serves 2 — 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
