Spanish crunchy baby potatoes

Shop Ingredients
Serves 2




  1. Preheat oven to 200’c.
  2. Prepare a roasting tray with 1 tbsp of olive oil, place in oven to heat.
  3. Place potatoes in a pot and cover with boiling water, add a pinch of salt. Cover and bring to boil then reduce to simmer. You only need to parboil the potatoes so cook till you can stick a fork through but not break it open, this should take about 7 – 9 minutes.
  4. Remove pan from heat and drain water from pot completely.
  5. Then with the lid still on, shake the potatoes in order to ‘roughen them up’. This will help to create a crunchier coat. If they don’t break up easily then very lightly press then once with a potato masher. Let cool for 5 minutes.
  6. In a plastic bag* add the mixed herbs, paprika and salt. When potatoes have cooled add to plastic bag, twist top and shake up to cover potatoes.
  7. Finally, empty bag to preheated roasting tray, spread out potatoes evenly and drizzle with 1 tbsp olive oil, return tray to oven.
  8. Bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly.
  9. They’ll be golden/crispy on outside and nice tender potato on the inside, season with salt and serve while still warm.

*any plastic bag will do, small, clean and dry.



Hints and Tips

Leave the skins on your potatoes. Originally the skins on potatoes were peeled because they were thought to be dirty, therefore peeling them they would be cleaner and healthier. Leaving the skins on actually has it's benefits as they help to hold in the nutrients while also holding 50% of the potatoes’ fiber. On a side note potatoes are a great source of vitamin C, vitamin B6, copper, potassium and magnesium.  Sounds pretty good to me!


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