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Crispy Potatoes With Tangy Tomato Sauce (Patatas Bravas) Recipe

Crispy Potatoes With Tangy Tomato Sauce (Patatas Bravas) Recipe

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Crispy Potatoes With Tangy Tomato Sauce (Patatas Bravas)

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Ingredients:

Serving

1 1/2 tbsp extra virgin olive oil
1/3 cup onion, chopped (about 1/2 small onion)
1/3 cup carrot, chopped (1 small)
2 medium garlic cloves, smashed and peeled
1 tbsp dry white wine
1/4 tsp smoked paprika or 1/4 tsp regular paprika
1/4 tsp ground cumin
1 1/2 cups canned tomatoes, coarsely chopped (with juices)
3 sprigs fresh thyme
1 tsp granulated sugar
1/4 tsp tabasco sauce (more to taste)
kosher salt & freshly ground black pepper
1/4 tsp sherry wine vinegar
2 1/2 lbs yukon gold potatoes, white (about 8 medium, no need to peel) or 2 1/2 lbs red potatoes, scrubbed and cut into 1-inch pieces (about 8 medium, no need to peel)
1/2 cup extra virgin olive oil
1 tsp kosher salt
1 tsp fresh rosemary, chopped

Directions:

MAKE THE SAUCE: In a small (1- or 2-qt.) saucepan, heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook, stirring frequently until softened but not browned, about 5 minutes.
Add the wine and let it reduce until almost evaporated, about 1 minute. Add the paprika and cumin and stir for about 15 seconds. Add the tomatoes and their juices, the thyme sprigs, sugar, Tabasco, 1/4 teaspoons salt and a few grinds of pepper.
Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, to reduce the sauce somewhat and intensify its flavor. This should take about 1 hour; depending on how much juice you started with, you may need to add up to 1/2 cup water during simmering to keep the consistency saucy rather than dry.
Fish out the thyme springs. Puree the sauce with an immersion blender or a regular blender (vent the top and hold a folded dishtowel over the lid) until it's smooth if needed. Stir in the sherry vinegar. Taste and add salt and pepper, if needed. The sauce should be slightly spicy and you should have about 1 1/2 cups.
ROAST THE POTATOES: Heat the oven to 425°F Toss the potatoes with the olive oil, 1 teaspoons salt, and rosemary (if using) on a large rimmed baking sheet. Roast, turning the potatoes with a metal spatula every 15 minutes until they're browned and crisp outside and tender inside, about 45 minutes.
Put the potatoes in a serving dish and put the sauce in a small dish next to the potatoes along with a spoon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	274.32 Kcal (1149 kJ)
Calories from fat	158.39 Kcal
		% Daily Value*
Total Fat	17.6g	27%
Sodium	274.29mg	11%
Potassium	692.06mg	15%
Total Carbs	28.48g	9%
Sugars	3.26g	13%
Dietary Fiber	2.01g	8%
Protein	3.28g	7%
Vitamin C	30.4mg	51%
Vitamin A	0.1mg	2%
Iron	114.9mg	638%
Calcium	28mg	3%

Amount Per 100 g
Calories	136.28 Kcal (571 kJ)
Calories from fat	78.69 Kcal
		% Daily Value*
Total Fat	8.74g	27%
Sodium	136.27mg	11%
Potassium	343.82mg	15%
Total Carbs	14.15g	9%
Sugars	1.62g	13%
Dietary Fiber	1g	8%
Protein	1.63g	7%
Vitamin C	15.1mg	51%
Iron	57.1mg	638%
Calcium	13.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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