Roast Potatoes In Sweet Hot Sauce Patatas Bravas Recipes

PATATAS BRAVAS RECIPE

Patatas Bravas Recipe image

This Patatas Bravas recipe roasts potatoes, instead of frying them, which makes them both easier and healthier! You'll love the patatas bravas sauce -- the leftovers taste great on just about everything!

Provided by The Wanderlust Kitchen

Time 1h15m

Number Of Ingredients 15

Ingredients

1 1/2 pounds baby / fingerling potatoes
2 tablespoons white vinegar
1/4 cup mayonnaise
5 tablespoons extra virgin olive oil (divided)
2 cloves garlic (pressed)
2 tablespoons canola oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons hot Spanish paprika (divided)
1 14.5 ounce can no-salt-added diced tomatoes, with juices
Half of one yellow onion (peeled)
2 cloves garlic (peeled)
1/4 teaspoon sugar
Salt and Pepper
Chopped fresh parsley leaves for garnish

Steps:

Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil; cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow to cool.
While the potatoes are cooling, prepare the garlic aioli: in a small bowl, whisk together the mayonnaise, 3 tablespoons of the olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.
Preheat the oven to 450 degrees Fahrenheit. Toss the cooled potatoes with the canola oil, salt, pepper, and 1/2 teaspoon of the hot paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to promote even cooking.
Meanwhile, prepare the easy patatas bravas sauce: Heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining teaspoon of hot paprika, and sugar in the bowl of a large food processor or blender. Pulse until pureed. Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and has lost its raw onion taste, about 5 to 6 minutes. Taste and add salt and pepper as desired.
Serve the roasted potatoes topped with generous portions of the "aioli" and patatas bravas sauce. Garnish with chopped parsley. Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 52 g, Protein 5 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 751 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 29 g

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