Notes
- On a recent family trip to Spain we basically ate these every day, honestly, how could you not! They are so good. Lightly golden brown and slightly crispy on the outside all while soft and delicious on the inside. Obviously, it was the first thing I made when we got home.
- We love to eat these with the garlic lemon aioli but you can also make a traditional spicy bravas salsa sauce too. It’s actually common in Spain to serve the potatoes with both sauces.
- Add as much or little lemon juice and fresh garlic as you prefer. We tend to use a lot of both but that’s just our preference.
- You can use regular paprika instead of smoked paprika.
- I haven’t actually tried using a different type of oil but I am sure any kind will work.
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