Why You’ll Love This Recipe
Crispy & Tender: Parboiled and oven-roasted to golden perfection.
Bold Flavor: A fragrant mix of smoked paprika, cumin, and oregano.
Simple Preparation: Easy steps with common pantry spices.
Versatile: Great as a side dish or part of a tapas spread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 kg (about 2.2 lbs) potatoes (preferably waxy)
- 4 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Directions
- Preheat Oven: Heat the oven to 200°C (400°F).
- Prepare Potatoes: Peel potatoes and cut into roughly 2 cm (1 inch) cubes.
- Parboil Potatoes: Boil potato cubes in salted water for about 5 minutes until just tender. Drain and set aside.
- Mix Spices: In a large bowl, combine olive oil, smoked paprika, garlic powder, cumin, oregano, salt, and pepper.
- Coat Potatoes: Add the drained potatoes to the bowl and toss thoroughly to coat with the spice mixture.
- Arrange for Baking: Spread the coated potatoes in a single layer on a parchment-lined baking sheet.
- Bake: Roast for 25–30 minutes, turning once halfway through, until potatoes are golden and crispy.
- Garnish: Remove from oven and sprinkle with fresh parsley.
- Serve: Serve hot with lemon wedges on the side for squeezing.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 45 minutes
Variations
- Add smoked sea salt instead of regular salt for enhanced flavor.
- Toss with minced garlic and chili flakes before baking for extra heat.
- Mix in chopped fresh rosemary or thyme with the spices.
- Serve with aioli or garlic mayonnaise as a dip.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to retain crispness.
FAQs
Can I use other types of potatoes?
Waxy potatoes hold their shape best, but Yukon Golds or red potatoes also work well.
Do I have to parboil the potatoes?
Yes, parboiling helps achieve a tender interior and crispy exterior.
Can I make this gluten-free?
Yes, the recipe is naturally gluten-free.
Can I prepare this in advance?
You can parboil and season the potatoes ahead, then roast before serving.
What if I don’t have smoked paprika?
Regular paprika or a pinch of chipotle powder are good substitutes.
How do I keep potatoes crispy?
Avoid overcrowding the baking sheet and turn them halfway through cooking.
Can I bake in an air fryer?
Yes, cook at 400°F (200°C) for 15-20 minutes, shaking halfway through.
Can I add other vegetables?
Try adding carrots or parsnips cut into similar-sized pieces.
What should I serve with these potatoes?
They pair well with grilled meats, fish, or as part of a tapas spread.
Are lemon wedges necessary?
They add a bright, fresh contrast but are optional.
Conclusion
Spanish Patatas Mozárabes deliver a satisfying combination of crispy texture and bold, smoky flavors that will elevate any meal. Easy to prepare and packed with aromatic spices, this dish makes a perfect side or snack that brings a taste of Spain to your table. Enjoy them hot with a squeeze of lemon for a truly delicious experience.
Spanish Patatas Mozárabes: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish, Tapas
- Method: Parboiling and Roasting
- Cuisine: Spanish
- Diet: Gluten Free
Description
Spanish Patatas Mozárabes are crispy-on-the-outside, tender-on-the-inside potatoes seasoned with smoky paprika and fragrant spices. This traditional dish is perfect as a flavorful side or tapa.
Ingredients
1 kg (about 2.2 lbs) potatoes (preferably waxy)
4 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt (to taste)
¼ teaspoon black pepper
Fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
- Preheat oven to 200°C (400°F).
- Peel potatoes and cut into roughly 2 cm (1 inch) cubes.
- Boil potato cubes in salted water for about 5 minutes until just tender. Drain and set aside.
- In a large bowl, combine olive oil, smoked paprika, garlic powder, cumin, oregano, salt, and pepper.
- Add drained potatoes to the bowl and toss thoroughly to coat with the spice mixture.
- Spread coated potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, turning once halfway through, until golden and crispy.
- Remove from oven and sprinkle with fresh parsley.
- Serve hot with lemon wedges on the side for squeezing.
Notes
Use smoked sea salt instead of regular salt for enhanced flavor.
Add minced garlic and chili flakes before baking for extra heat.
Mix in fresh rosemary or thyme with the spices.
Serve with aioli or garlic mayonnaise as a dip.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in oven at 350°F (175°C) for 10 minutes to retain crispness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
