Mind-Blowing Smoky Spanish Potatoes with Garlic & Lemon

First of all, it is so great to be here with you. With the huge mess the world is in right now, there is no better place than to be here with you. Anyways, today we have a great recipe. We're making smoky Spanish potatoes with garlic and lemon. These potatoes have a hurricane of flavors. They're effortless to make and the whole thing's done in just 30 minutes, folks. Once again, we're grabbing potatoes, taking them to the next level, and creating an extraordinary dish. Let's begin by adding in a quarter cup of canned tomato sauce into a bowl. If you don't have canned tomato sauce, you can substitute it for one large tomato that's been finely shredded. Then I'm going to add in a generous teaspoon of sweet smoked Spanish paprika. This is the key ingredient in this recipe. It's what gives these potatoes that beautiful smoky flavor. Half a teaspoon of brine thyme and a generous tablespoon of extra virgin olive oil. We're going to mix these ingredients together until they're well combined. For the next step of the recipe, let's move on to the potatoes. I've got three small to medium size Yukongo potatoes. I'm going to peel them, wash them, and pat them dry. For this recipe, you want to peel the potatoes. That way they absorb more of that smoky flavor. Once the potatoes are ready to go, I'm going to cut each one into four evenly sized quarters. Cut the quarter right down the middle and into half inch pieces. And as you're cutting your potatoes, transfer them into a large bowl. Once you have all your potatoes cut and into the bowl, I'm going to grab one head of garlic and cut a slit on each clove of garlic. That way once the garlics are cooked, you can easily remove them from the skins. And add the cloves of garlic into the bowl with the potatoes. I'm going to pour the tomato mixture over the potatoes and the garlic, making sure to scrape up anything in the bowl. And season everything with sea salt and freshly cracked black pepper. And I'm going to mix this all together until all the potatoes and the cloves of garlic are evenly mixed with that smoky tomato sauce. Then I'm going to transfer the coated potatoes and garlics into a baking tray that's lined with parchment paper. And make sure everything's in a single layer. That way all the potatoes and garlics cook evenly. And in goes the baking tray into a preheated oven. Bake and broil option. 250 degrees Celsius, which is 475 degrees Fahrenheit. If your oven doesn't do both functions, no big deal. Just bake them for an extra 5 to 10 minutes. And make sure to flip the potatoes at the halfway point. After 21 to 22 minutes, these potatoes should be perfectly roasted. I'm going to take them out of the oven. Transfer the potatoes and the garlics into a shallow bowl. Finely shred in some lemon zest over the potatoes and the garlics. And sprinkle it with some freshly chopped parsley. Folks, our smoky Spanish potatoes with garlic and lemon are done. The aromas coming out of this are absolutely beautiful. Let's give this a try and see how it tastes. Today I know we're in for a treat because these Spanish potatoes came out looking fabulous. Here we go. Absolutely delicious. But first things first is the texture of those roasted potatoes. These kind of just melt in your mouth thanks to that smoky tomato sauce. And as for that flavor, so you got the start of that sweet smoked Spanish truffle pepper that's so good. All that garlic. And then that lemon zest we added in at the end. It brings a beautiful pop of freshness. Beautiful Spanish potatoes you saw. Very easy to make and they come together in just 30 minutes. Really quick before I go. A quick shout out to one of my patrons, Joan Novak. Again Joan, thank you so much for all your support. I truly appreciate you. For the rest of you, if you're not with me on Patreon, consider becoming one. It helps with ingredients and equipment. To continue making videos like this, you'll find my Patreon link in the description box below and iCard above. If you enjoyed today's video, hit that like button. Leave me a comment below. And if you're not subscribed, smash that subscribe button. Until the next time, hasta luego.