Description
Delicious and crispy garlic potatoes baked to perfection.
Ingredients
Scale
- 1 kg baking potatoes (~2–3 large potatoes)
- 3 tbsp olive oil
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 lemon (juiced)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili flakes
- 0 tsp salt
- 20 g fresh cilantro (chopped)
Instructions
- Peel your potatoes and chop them into small cubes. Place them in a saucepan and then cover with water and place the lid on.
- Par-boil the potatoes for 5-7 minutes until they’re just fork tender, then drain.
- Coat the potatoes in 1 tbsp of the olive oil, and then either bake at 220C | 425F for 30-40 minutes or bake in the air fryer at 200C | 395F for 20 minutes until the potatoes are golden and crispy on the edges.
- Next, heat the remaining olive oil in a pan and then add the minced garlic. Sauté for 1-2 minutes until it begins to turn fragrant and golden.
- Stir the tomato paste into the garlic and cook for another 1-2 minutes until it turns a deep red color and smells fragrant.
- Add the chili flakes, smoked paprika, ground cumin, salt, and half the lemon juice, and stir.
- Tip the potatoes into the pan and stir to fully coat them. Squeeze over the remaining lemon juice and scatter over the freshly chopped cilantro.
Notes
- Adjust the seasoning according to taste.
- For extra crispiness, increase cooking time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1 g
- Sodium: 5 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg