Spanish · Dinner
Spicy Fried Potatoes (Low-Calorie)
Cubed potatoes are air-fried until crisp rather than deep-fried, then tossed in a smoky-spicy tomato sauce built from paprika, cayenne and garlic. Served warm as a Spanish tapas plate with a light garlic aioli made from yogurt instead of oil-heavy mayonnaise.
$2
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
244Calories
6.8gProtein
6.9gFat
40.9gCarbs
6.2gSugar
5.5gFiber
682mgSodium
3mgChol
1.5gSat Fat
1180mgPotassium
90mgCalcium
2.1mgIron
0.1mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Cut potatoes into 1.5cm cubes, toss with olive oil and 1/8 tsp salt until evenly coated.
2
Roast
Arrange potatoes in a single layer in the air fryer basket and cook at 200°C (400°F) for 18–20 minutes, shaking halfway, until deeply golden and crisp.
3
Simmer
Warm crushed canned tomatoes, minced garlic, smoked paprika, cayenne and remaining salt in a saucepan over medium-low heat for 5–6 minutes, stirring, until thickened.
4
Mix
Stir together yogurt, grated garlic and lemon juice until smooth. Toss crisped potatoes with tomato sauce over low heat for 1 minute until coated.
5
Plate
Spoon potatoes onto a small plate, drizzle with yogurt aioli and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g potato
- 4 tsp4 tsp olive oil
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 2 clove2 clove garlic
- 3.6 oz50g, a scant 1/3 of a 14.5 oz can canned tomatoes
- 1/2 tsp1/2 tsp salt
- 3.6 oz100g plain yogurt
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
