Ingredients
Units
Scale
- 1 pound Yukon gold potatoes (about 5 medium potatoes)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 lemon, juiced
- Chopped fresh parsley (optional, for topping)
Instructions
- Preheat your oven to 400°F.
- Scrub and pat dry your potatoes. Peel the potatoes and then cut them into 1-inch chunks. Make sure they are uniform in size so they cook evenly. Place the chopped potatoes into a medium mixing bowl.
- Then, in a small bowl, combine the tomato paste, olive oil, paprika, and garlic. Stir to combine.
- Pour the sauce over the potatoes and stir until the potatoes are coated.
- Pour the potatoes onto your baking sheet and place in the oven.
- Bake for 40 minutes, stopped once halfway to toss the potatoes on the pan.
- Remove the baking sheet from the oven and pour the lemon juice and parsley over the potatoes. Toss and serve hot .
Notes
- You can easily double this recipe if you need more servings.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 140
- Sugar: 3.5 g
- Sodium: 303.4 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 26.1 g
- Fiber: 3.1 g
- Protein: 3 g
- Cholesterol: 0 mg