COOK WITH LOOPWARE
APPY · APPY-008Test Kitchen
Paprika Potatoes
In the bravas spirit: potato pieces baked with olive oil, garlic and pimentón until the edges catch.
Ingredients
- — All in —
- 2 potatoes (about 300 g), peeled and cut into 1 cm cubes
- 2½ garlic cloves, sliced
- 3 g paprika, spooned level
- 2 bay leaves, left whole; remove before serving
- 1¾ tsp tomato purée, straight from the tube
- 1 tbsp + ¼ tsp olive oil, spooned
- 2 tbsp + 2 tsp dry white wine, poured from a measuring jug
- 2.1 g salt (about ¼ tsp), spooned level
- — Finish up —
- 6 g parsley, chopped
Method
- Heat the oven to 180 °C (fan 160 °C).
- Everything except parsley goes into the 1.6 L container: potato, garlic, paprika, bay leaf, tomato purée, olive oil and dry white wine, seasoning included. Level it — an even layer bakes evenly. No lid.
- Onto the middle shelf, and set a timer for 46 minutes. Then leave it — opening the oven early only slows it down.
- When the timer goes off, check: the edges are golden and the paprika oil coats every piece. Not there yet? Set a timer for 7 more minutes. Golden is done — don't chase brown.
- Out of the oven (cloth or oven gloves): parsley over the top. Rest for 5 minutes, then serve from the container.
- To reheat from the fridge: storage lid off, cooking lid on loose, add 30 ml water if the sauce has set firm, and use a gentle-to-medium heat — about 4–6 of 9 on a fitted induction hob, level 2 on a portable hob. Set a timer for 4 minutes; stir, then give it 2 minutes more until it is bubbling all over and piping hot right through.
Heat
| Stage | Heat into the pan | Induction hob (settings 1–9) | Portable induction hob | What to look for |
|---|---|---|---|---|
| Bake — one shelf, one temperature | oven at 180 °C (fan 160 °C) | — | — | bubbling at the edges; golden on top, not dark |
| Reheat from the fridge | oven at 160 °C (fan 140 °C), or a gentle hob | about 5 of 9 if reheating on the hob | level 2 if reheating on the hob | steaming hot right through |
Hob settings are not standard — the same number means different heat on different hobs. The power figures show how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with power settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.
Cook’s checks
- the edges are golden and the paprika oil coats every piece; golden on top.
- Pale or firm at the timer: 7 more minutes. Browning too fast: move the shelf down a rung.
- Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.
- Test Kitchen recipes are created by our recipe creation team and are awaiting our kitchen team to capture the recipe's visual representation.
Nutrition
| Serving | Calories | Protein | Fat | Saturates | Carbohydrate | Sugars | Fibre | Salt / sodium |
|---|---|---|---|---|---|---|---|---|
| 1 serving | 200 kcal | 3 g | 8 g | 1.1 g | 29 g | 2.2 g | 3.7 g | 0.4 g sodium (1.1 g salt) |
Nutrition information is provided for general reference only. Values are estimates based on typical ingredient data and will vary with brands, cuts, portion sizes and preparation. They are not intended as precise nutritional, dietary or medical guidance.