Spanish Roasted Potatoes with Tomato Sauce

By Leslie Blythe Potatoes, Spanish, Vegetarian Boiling, Roasting

July 15, 2015

I am always looking for new ways to make potatoes. "Patatas Bravas" is a classic Spanish tapas dish and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means "fierce." They are also called "angry" potatoes. You can serve them with toothpicks as a snack or as a side dish.

Prep: 10 mins
Cook: 1 hr
Yields: 4 Servings

Ingredients

2 pounds Yukon gold potatoes (peeled or un-peeled), cut into 1½” chunks

olive oil

salt

½ medium yellow onion, chopped

3 garlic cloves, chopped

1/2 cup white wine

2 Tablespoons tomato paste

14 ounce can crushed tomatoes

2 teaspoons Tabasco or other hot sauce

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon sugar

Directions

1Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

2While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

3Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

4When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

5Serve with the remaining tomato sauce as an appetizer or side dish.

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