A Madrid tapas staple of crisp potatoes and spicy tomato sauce, served hot in a small plate built for sharing.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dice the potatoes and boil them for 8 minutes.
Roast the potatoes at 180°C for 20 minutes.
Simmer the tomato, paprika, and garlic for 10 minutes.
Transfer the roasted potatoes to a serving plate and spoon the spicy tomato sauce over them.
💡 Tip: Boil the potatoes first, then roast them; the outside crisps while the inside stays soft.
🍽️ Serving suggestion: Spoon the sauce over the potatoes at serving time.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
4
g protein
31
g carbs
13
g fat
4.1g
Sugar
5.3g
Fiber
25.6mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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