Clean the chicken legs and bake them. Once they start to get a golden color, remove them from the oven.
In a suitable tray, place the peeled and diced potatoes, pour the oil over them. Bake them briefly.
Take the tray out of the oven, pour on the paprikash, arrange the chicken legs and season with salt and black pepper. Pour in 1 cup warm water. Return the tray to the oven and bake about 20 min.
Sprinkle the ready dish with spearmint.