Patatas Bravas

• 2 pounds baby potatoes, halved
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup tomato sauce
• 1 teaspoon hot paprika
• 1/2 teaspoon dried oregano
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil for sauce
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F. In a bowl, toss potatoes with smoked paprika, garlic powder, salt, black pepper, and 2 tablespoons olive oil.
2. 2 Spread potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until golden and crispy.
3. 3 While potatoes roast, prepare the sauce: In a saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. 4 Stir in tomato sauce, hot paprika, oregano, and red wine vinegar. Simmer for 5-10 minutes until thickened.
5. 5 Once potatoes are crispy, transfer to a serving bowl and pour the sauce over them.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Saucepan

Variations

• Add diced bell peppers or onions to the roasting pan for extra veggies.
• Top with crumbled feta cheese for a tangy twist.

Substitutions

• If you don't have smoked paprika, use regular paprika for a milder flavor.
• Substitute red wine vinegar with apple cider vinegar if needed.

Pairings

• Serve alongside grilled meats or seafood for a complete meal.
• Pairs well with a crisp white wine or a refreshing lager.

Nutrition

Tips

• For extra crispy potatoes, soak them in cold water for 30 minutes before roasting.
• Adjust the spice level by adding more or less hot paprika to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Does not freeze well due to texture changes in the potatoes.

Serving Suggestions

• Pair with a fresh green salad for a light meal.
• Serve with aioli for dipping.

FAQ