Spanish Potato Bake for #BakingBloggers
Are you a blogger who would like to join in the Baking fun? Request to join our Facebook Group, or contact Sue from Palatable Pastime, we post monthly on the second Monday. For May we're sharing Spanish inspired bakes.
May 2020: Baking of Spain
- Basque Chicken from Palatable Pastime
- Catalan Coca from A Day in the Life on the Farm
- Flan De Leche Condensada from Sneha's Recipe
- Magdalenas (Spanish Muffins) from Tara's Multicultural Table
- Patatas Panaderas from Karen's Kitchen Stories
- Pescado al Horno con Gambas from Culinary Adventures with Camilla
- San Marcos Cake from Pandemonium Noshery
- Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spanish Potato Bake from Making Miracles
- Tarta de Santiago from Caroline's Cooking
- Tortilla de Patatas from Sid's Sea Palm Cooking
I wasn't quite sure what to expect with this dish! It was one of those recipes that didn't quite go as planned, but came out pretty delicious anyway. These were supposed to be potato chunks tossed in the paste mixture, and baked to crispy, but mine overcooked in the boiling water so they were too soft to "toss" in the mixture, and it worked better to just mix it all and bake it off like something between a roasted and mashed potato mixture. It was heavy on the paprika - the original recipe called for 1 full TBS of paprika; I reduced that to half to 3/4 of a TBS in the recipe below, and also suggest adding some broth to help blend the spices together before incorporating them into the potato mixture.
This is a really great texture - kind of like baked mashed potatoes, but a little more texture and the skins are on so you get some "bite" from those as well which I really liked. It was fairly mild in flavor, a light tomato / paprika flavor profile that would go alongside a lot of different proteins, or a meatless meal with a big side salad would be delicious too!
Spanish Potato Bake from Goodie Godmother
2 lbs potatoes
2 TBS tomato paste
1/2 - 3/4 TBS Spanish paprika
1 TBS dried parsley
2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 1/2 TBS olive oil
2-3 TBS chicken or vegetable broth
- Preheat oven to 400 degrees and spray a 2-quart baking dish with nonstick cooking spray.
- Bring a large pot of salted water to boil.
- Scrub then dice potatoes into bite sized pieces.
- Add potatoes to the water when boiling, and simmer for about 8 minutes, they shouldn't be too soft yet.
- Meanwhile, in a large bowl, combine all other ingredients: tomato paste, paprika, parsley, thyme, salt, pepper, olive oil, and some broth to thin the mixture.
- When potatoes are ready, drain them and add to the bowl. Gently toss the mixture with a spatula to evenly coat the potatoes and combine everything (it's ok if some of the potatoes are soft and they spread a little).
- Once it is well combined (add a little additional broth if you think the mixture is too dry), spread in the prepared baking dish and smooth.
- Bake in the preheated oven for 30 minutes, until well set, and slightly crisped on top.
- Cut into wedges to serve.
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