This simple Spanish potato dish is made with olive oil, lemon and paprika, but you can change the spices to make it your own creation.
2 lbs. small or fingerling potatoes
1/3 cup Unflavored Extra Virgin Olive Oil
1/4 cup fresh lemon juice, plus another squeeze
3/4 - 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon paprika, sweet, hot or smoked
Heat oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
Rinse the potatoes, drain and cut into 3/4 inch dice. Place in a large bowl; add remaining ingredients (except the squeeze of lemon juice) and toss.
Spread out potatoes in a single layer on the baking sheet. Roast for 15-20 minutes or until the potatoes are tender when poked with a fork. The size of cut potatoes will alter the cooking time so testing is important.
Taste to check the seasonings and give one last squeeze of lemon juice over the potatoes.
Serve as is or with a drizzle of one of our "squeeze" sauces -- Spicy Chipotle, Sriracha Horseradish, Pesto or Jalapeno.
* If you want prep the ingredients for later cooking, put the cut potatoes in a bowl of water so they won't darken, and chill. Make the herb mixture in a small bowl and set aside. Just before roasting, rinse and drain the potatoes very well and pat dry with toweling. Then toss with the herb mixture and roast.