Spanish Potatoes

A great accompaniment to white fish or chicken, this recipe was found in the “What’s Cooking” column of the St. Paul Pioneer Press, dated Wednesday, May 29, 2019.  Food writer Jess Fleming adapted it from an original recipe posted on the website “”.
Prep time: 15 minutes
Cook time: 30-40 minutes
Servings: 4
2 Tablespoons Olive oil
3 Tablespoons Tomato purée
1 teaspoon smoked Paprika
1 1/2-2 pounds Potatoes, cut into small chunks (about 8-10 medium sized)
4 Garlic cloves
juice of 1/2 Lemon
handful of flat-leaf Parsley leaves, roughly chopped
1. Preheat grill to medium heat.
2. Mix together olive oil, tomato puree, garlic and smoked paprika in a medium bowl.
3. Add potatoes and toss to coat.
4. Spray one 18-inch piece of aluminum foil with nonstick spray. Place potatoes in the center of the foil. Spray the top side of another 18-inch piece of foil, and place on top of potatoes, sprayed side down. Fold edges of foil together to make a packet.
5. Grill over medium heat for 30-40 minutes or until potatoes are tender, flipping once at 15 minutes. To check, carefully open a corner of the packet, and if you can pierce a potato easily with a knife, they are done.
6. Pour the potatoes into a serving bowl, squeeze the lemon over the top and garnish with fresh parsley.

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