Crispy Spanish Potatoes

Name: Crispy Spanish Potatoes
Prep time: 15 h
Cook time: 45 h
Total time: 60 h
Cuisine: Spanish, European, Mediterranean
Ingredients: 2 lbs small potatoe, halved; 1 1/2 Tbsp tomato paste; 1 1/2 Tbsp aquafaba or water (optional); 3/4 Tbsp brown rice flour (optional); 1 tsp smoked paprika; 1/4 tsp cayenne pepper, more to taste; 1 tsp garlic powder; 1/2 tsp sea salt; Juice from 1/4 lemon, to serve (optional); 1 Tbsp chopped fresh parsley, to serve

4 steps

Prep:15hCook:45h

Updated at: Thu, 17 Aug 2023 12:27:18 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories201.6 kcal (10%)

Total Fat0.4 g (1%)

Carbs45.4 g (17%)

Sugars3.1 g (3%)

Protein5.7 g (11%)

Sodium264.2 mg (13%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 lbspotatoe

small, halved

1.5 TbspTomato Paste

1.5 Tbspaquafaba

or water, optional

0.75 Tbspbrown rice flour

optional

1 tspsmoked paprika

¼ tspcayenne pepper

more to taste

1 tspgarlic powder

½ tspsea salt

0.25lemon

Juice from, to serve, optional

1 Tbspparsley

chopped, fresh, to serve

Instructions

Step 1

Preheat oven to 400F.

Step 2

Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes, until almost tender. Remove and place in a large bowl. Set aside.

Step 3

In a small bowl, whisk together the tomato paste and aquafaba/water. Pour the mixture on top of the potatoes and mix until well covered. Add the optional brown rice flour, smoked paprika, cayenne, garlic powder and sea salt. Mix until evenly coated. Spread the potatoes in a single layer on a baking tray covered with parchment paper and roast in the oven for 25-30 minutes, stirring half-way, until crispy. If the potatoes aren’t crispy then leave them in a little longer.

Step 4

When ready, serve the potatoes with a squeeze of lemon juice and freshly chopped parsley.

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