Description
Crispy, golden oven-roasted potatoes tossed in a smoky, spicy bravas sauce, making for a delicious and healthier Spanish tapas dish. Perfect for serving as an appetizer or side dish!
Ingredients
Units
Scale
For the Potatoes:
- 3 large russet potatoes, diced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Bravas Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- 1 teaspoon red wine vinegar
- Salt to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- 1/2 cup aioli or sour cream (for drizzling)
Instructions
- Prepare the potatoes: Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, black pepper, and smoked paprika.
- Spread the potatoes evenly on a baking sheet and roast for 30-35 minutes, flipping halfway through, until crispy and golden brown.
- Make the bravas sauce: In a small pan over medium heat, heat olive oil and sauté garlic for 1 minute. Add smoked paprika, cayenne, tomato paste, and crushed tomatoes.
- Simmer for 5 minutes, then stir in red wine vinegar and season with salt.
- Assemble the dish: Transfer roasted potatoes to a serving bowl, toss with the bravas sauce, and drizzle with aioli or sour cream.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra crispiness, soak diced potatoes in cold water for 30 minutes before baking.
- Adjust spice level by increasing or omitting cayenne pepper.
- Serve with toothpicks for an authentic Spanish tapas experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Tapas
- Method: Roasting, Sautéing
- Cuisine: Spanish
