Iberian Roasted Potatoes

JWU College of Culinary Arts

10 servings

Serving Size
4 ounces

Recipe ID

US standard
Chef potatoes, peeled if desired
4 pounds
Olive oil
6 ounces
Tomato paste
1/4 cup
Paprika (smoked or sweet)
1 tablespoon
Garlic cloves, minced
8 each
Salt, Kosher
To taste
Black pepper, ground
To taste
Lemon juice
2 ounces
Flat leaf parsley chopped roughly
1 cup
  1. Gather all the ingredients and equipment.
  2. Cut potatoes into chunks of approximately 2 inches. Hold in cold water.
  3. Blend the olive oil, tomato paste, paprika, garlic, salt and pepper in a large bowl. Drain potatoes well, add to the bowl and coat thoroughly with the tomato mixture.
  4. Spread the potatoes on parchment lined sheet pans, as many as necessary, with enough room to breathe.
  5. Bake at 375ºF until the potatoes are tender on the inside and crisp on the outside, approximately 45 minutes, turning halfway through.
  6. Remove and toss in the lemon juice and parsley. Adjust seasoning if necessary.
  7. Serve immediately or hold at 135ºF or higher.