ES
Spain
Europe
ES
Crisp potatoes served with a smoky, lightly spicy bravas sauce.
20 min
45 min
4 servings
Easy
1 hr 5 min
2 lb (900 g) Yukon Gold potatoes, cut into 1 inch pieces 2 tbsp olive oil 1 tsp kosher salt 2 tbsp olive oil 1 small yellow onion, finely diced 2 garlic cloves, minced 1 tbsp smoked paprika 1/4 tsp cayenne pepper 1 tbsp all purpose flour 1 cup (240 ml) chicken or vegetable stock 1/2 cup (120 g) crushed tomatoes 1 tsp sherry vinegar 1/2 tsp kosher salt 1/3 cup (80 g) garlic mayonnaise, optional 2 tbsp chopped parsley
1. Heat oven to 450°F (232°C) with a large baking sheet inside. 2. Cover potatoes with cold salted water, bring to a boil, and simmer for 5 minutes. Drain and steam dry for 5 minutes. 3. Toss potatoes with olive oil and salt. Spread on the hot sheet and roast for 30 to 35 minutes, turning once. 4. For the sauce, cook onion in olive oil for 5 minutes. Add garlic for 30 seconds. 5. Add paprika and cayenne for 15 seconds, then flour for 1 minute. 6. Slowly stir in stock, tomatoes, and salt. Simmer for 10 minutes. 7. Blend smooth and stir in sherry vinegar. 8. Spoon sauce over the hot potatoes just before serving. Add garlic mayonnaise if using and finish with parsley.
SCHNAX TIP
Boiling the potatoes briefly before roasting helps make the edges crisp. Add sauce just before serving.