Crispy Potatoes With Tangy Tomato Sauce (Patatas Bravas)

May 11, 2023May 11, 20230 0
Crispy Potatoes With Tangy Tomato Sauce (Patatas Bravas)
in Side

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 tablespoons extra virgin olive oil
1/3 cup onion , chopped ( about 1/2 small onion )
1/3 cup carrot , chopped
2 medium garlic cloves , smashed and peeled
1 tablespoon dry white wine
1/4 teaspoon smoked paprika or 1/4 teaspoon regular paprika
1/4 teaspoon ground cumin
1 1/2 cups canned tomatoes , coarsely chopped ( with juices )
3 sprigs fresh thyme
1 teaspoon granulated sugar
1/4 teaspoon Tabasco sauce ( more to taste )
kosher salt & freshly ground black pepper
1/4 teaspoon 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 teaspoon kosher salt
1 teaspoon fresh rosemary , chopped

Nutrision Information

Servings Per Recipe
6
Calories
250
Sugar
3g
Fat
13g
Crispy Potatoes With Tangy Tomato Sauce, also known as Patatas Bravas in Spain, is a popular tapa dish that has become a favorite in many countries around the world. The dish consists of crispy roasted potatoes that are served with a spicy tomato sauce. The potatoes are roasted until crispy on the outside and soft on the inside, making them the perfect foil for the tangy and slightly spicy tomato sauce. This dish has a great flavor and texture that makes it perfect as a side dish or a light main course when served with a salad or some vegetables.

Instructions

1.Preheat the oven to 425 degrees Fahrenheit.
2.In a small saucepan, heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook for 5 to 7 minutes, or until the vegetables are softened.
3.Add the wine and cook for 1 to 2 minutes, until it has evaporated.
4.Stir in the smoked paprika, cumin, tomatoes with their juices, thyme, sugar, Tabasco sauce, salt, and black pepper.
5.Bring the sauce to a simmer, reduce heat to low, and cook for about 20 to 25 minutes, stirring often, until the sauce has thickened.
6.Remove the thyme sprigs and stir in the sherry wine vinegar. Set aside.
7.Arrange the potato pieces in a single layer on two large sheet pans.
8.Drizzle the potatoes with the olive oil and sprinkle with kosher salt and chopped rosemary.
9.Roast for 20 to 25 minutes, until the potatoes are crispy and golden brown.
10.Serve the potatoes hot with the warm tomato sauce on the side.

PROS

Crispy potatoes with a tangy tomato sauce make a delicious and flavorful side dish that pairs well with a variety of entrées.

CONS

The potatoes are roasted with a generous amount of oil, making this dish high in calories and fat.

This dish may not be suitable for those with dietary restrictions due to the use of potatoes and tomatoes.

HEALTH & BENEFITS

The potatoes in this dish are a good source of dietary fiber, potassium, and vitamin C.
Tomatoes are rich in lycopene, an antioxidant that has been linked to a lower risk of heart disease and certain types of cancer.

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