This Spanish recipe for spicy potatoes with a tomato sauce is traditionally served as part of a tapas meal – when lots of little dishes are served with sherry. We love them as a nibble on their own – and they are fantastic served with roast chicken wings or drumsticks or even roasted cod. Smoked paprika is essential as it gives the unique flavour, there are both sweet and hot varieties – ideally use the hotter one. You could also cheat and use a pack of frozen roast potatoes or even oven chips to make this recipe!
So tasty and very easy to make these lamb koftas are popular with kids especially with the addition of potato wedges. You can also serve these spicy lamb koftas removed from the skewers and wrapped in warm flat breads with salad and yogurt. Perfect as a light dinner or a hearty lunch these lamb koftas are a great way of using up leftover lamb from your Sunday roast and turning them into a tasty treat that the whole family can enjoy.
4 small to medium baking potatoes
2tbsp olive or rapeseed oil, plus extra for brushing
If you are using wooden skewers soak them in cold water for about 30 mins before using so they don’t burn under a hot grill or on a barbeque.
Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Wash the potatoes and cut into wedges. Put into a bowl and add the oil and toss well together. Spread out on a baking tray and bake in the oven for 20–30 mins until golden brown and cooked through. Turn the wedges over a couple of times during cooking.
Put all the remaining ingredients, except the yogurt and lemonjuice, into a bowl and mix well together. Divide the mixture into eight and shape into ovals. Thread onto skewers.
Heat a griddle pan or a grill. Brush the koftas with a little oil and then cook on the griddle or under the grill for 3-4 mins each side until cooked and browned.
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