This naturally vegan recipe shows you how to cook the perfect baked potatoes, crispy on the outside and fluffy in the inside. You'll love them!


*I used to have problems when baking potatoes, as they always ended up raw or burnt. Then, after watching a lot of British cooking TV shows, I realized that the secret for the perfect potatoes (it doesn’t matter if you’re baking or frying them) is boiling them first for a few minutes. That easy.


*I decided to give this recipe a special touch by adding some Spanish sweet paprika (known as pimentón de la Vera), which has a nice smoked flavour. However, you can substitute it with any other paprika or even cook the potatoes plain, with garlic or maybe with aromatic herbs (I love rosemary with potatoes).


*Although this dish is delicious by itself, notice that it's not a complete meal (they're basically carbs and healthy fats), so I suggest serving it as a side dish with some vegs and a protein-rich ingredient like tofu, seitan or legumes, for example.


*I know it’s sometimes difficult to find different potatoes varieties if you buy local, so I’m not talking about that in this post. Almost any high-quality potato will be right for this recipe. If you still need a type to guide yourself when going grocery shopping, I suggest a King Edward style.



·         1 kg potatoes approx. (small – medium size)

·         5 tbsp extra virgin olive oil

·         2 tsp Spanish sweet paprika

·         1 tbsp coarse sea salt

·         Fine sea salt (as much as you like)

·         Ground black pepper (up to your liking)

·         Garlic powder (up to your liking)

·         Water to cook the potatoes (enough to cover them a few centimetres)



1.      Wash and peel the potatoes. If needed, cut them in halves or quarters. Ideally, they should be small – medium so you wouldn't need to cut them or only do it in halves.


2.      Put them in a pot with the water and coarse salt over medium heat. Cook them for 10 minutes from the moment they start boiling.


3.      Preheat oven at 180º C.


4.      After 10 minutes, strain the potatoes. Let them cool a little (unless you want to burn your fingers). Now, pour over them 1 tbsp olive oil, the paprika, black pepper, garlic powder and fine sea salt (if you want and as much as you like). Mix with your hands until well coated.


5.      In a mould (baking tray or oven – safe pan), pour the rest of the olive oil. Place the potatoes on it.


6.      Bake at 180º C for 30 minutes or until golden brown on the base. Then, switch sides and gently mash the potatoes (just a little, to let most of the surface touch the oil and get crispier). Bake for 30 more minutes or until golden brown.


7.      Serve them hot.


Note 1: Try to choose small potatoes or medium ones, so you just need to cut them in halves. The reason: the less you cut them, the less they break when boiling.

Note 2: Every oven is different, so I suggest checking the colour of your potatoes to know if they’re cooked. However, they don’t usually cook with less than 1 hour of baking.

Note 3: The size of your mould (tray or pan, whatever) is important so you don’t have to stack the potatoes. If you pile the potatoes up, they may not cook regularly.


I hope you like this recipe and it helps you to get the perfect baked potatoes from now!


If you have already tried it, don’t forget to leave your comment in the box at the end of the original post. Or, if you upload any photo to Instagram, mention the hashtag #poramoralosgofres or me (@poramoralosgofres), since I will love hearing from you. Also, if you have any doubt, I will be pleased to answer you in the comments section or (why not?) via e-mail.


Stay connected with me via InstagramFacebook or Pinterest.


Thank you for joining me and… see you in the next recipe!!!


Por amor a los gofres