Loosely based on Patatas Bravas, these little roasted potato cubes covered in tomato puree and garlic, make a delicious side dish that is perfect for all the family.
These Spanish style potatoes are roasted in a super easy tomato sauce and go well with so many dishes. You can eat them hot or cold, spice them up or keep them mild. They’re the perfect size for weaning babies and easy for them hold and eat as they’re super fluffy and soft on the inside.
I love the super garlicky flavour in the tomato sauce and pairing it with a garlic aioli is like heaven. Just make sure everyone at the table is eating the same thing. No one will worry about smelling of garlic that way.
What is more, you can have these tomato flavoured potato cubes ready in less that 40 minutes and there isn’t a lot of preparation needed for them either. Simply toss the cubes in your tomato sauce and roast.
How to Make Spanish Potatoes – Tips and Guidance
Make sure you keep your potato cubes small. If you make them too big, they will take longer to roast and may burn on the outside before they become soft in the middle.
It’s important to rinse away the starch from the surface of your potatoes once you have chopped them. Not rinsing them will cause them to become sticky and you may end up with a bit of a mess, rather that singular potato cubes.
An extra step to remove the starch is to leave them in cold, salted water with a squeeze of lemon juice for half an hour before using and rinsing them before and after the soak.
Give the potato cubes plenty of room on the baking tray when roasting. If you crowd your potatoes, they won’t roast evenly and will take much longer to roast.
If you want to make your potatoes spicy add half a teaspoon of cayenne pepper to the tomato sauce. You can adjust the spiciness to your liking by adding more or less chilli to the mixture. You can also add smoked paprika to the mixture for an extra depth of flavour. If you use a hot smoked paprika, adjust your cayenne to suit your tastes so the spiciness isn’t overwhelming.
Try adding some Chorizo to your Spanish Potatoes for a fuller, meaty dish.
You can swap out the garlic for roasted garlic for slightly different and more mild garlic flavour. Follow this guide on how to roast garlic if you haven’t done it before.
What to Serve with Spanish Potatoes
Serve your Spanish potatoes as a side dish or appetiser. You can even eat them for breakfast with eggs.
Why not try these main dishes:
- Crispy Breaded Lemon Chicken Nuggets
- Chicken Kiev Mini Bites
- Mixed Nut Roast
- Sweet Chilli Salmon Fishcakes
- Grilled Fish
Sauces or dips that go well with Spanish potatoes are:
- Garlic Aioli
- Jalapeno Aioli
- Tomato Salsa
- Guacamole
- Sour Cream and Chives
Recipe FAQ
These potatoes taste best when eaten immediately after cooking but it would be fine to reheat them too. You can also eat them cold.
You can use any variety you like but this recipe does work best with floury varieties of potato. This is because floury potatoes will fluff up when cooked, making them ideal for baking and roasting.
Easy Roasted Spanish Potatoes with Tomato
Ingredients
- 600 g Floury Potatoes
- 4 tbsp Olive Oil
- 4 tbsp Tomato Puree
- 2 tbsp Fresh Lemon Juice
- 3 Garlic Cloves
- 1 tsp Paprika
Instructions
- Preheat oven to 180C.
- Peel and chop the potatoes into small cubes.
- Rinse the potato cubes under cold water until it runs clear.
- Drain and dry the potatoes and leave to one side.
- Place all the ingredients except the potatoes into a bowl and mix until combined.
- Add the potatoes and coat them well with the mixture.
- Spread the potatoes out on a baking tray in a single layer and place into the oven.
- Cook for 30 mins turning them over once, halfway through.
Recipe Notes and Guidance
- Keep the potato cubes small and evenly sized for the best roasting.
- Don’t layer the potatoes on top of each other or crowd the baking tray.
- Serve with Garlic Aioli.
- Add some cayenne pepper or hot smoked paprika if you like them spicy.
- Try adding some cubed chorizo to the mix for a variation and extra flavour.
- Garnish with fresh parsley.
