Spanish roasted potatoes with salsa brava

Spanish roasted potatoes with salsa brava

Based on 146 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
½ kg
potato
tbsp
olive oil
½ tsp
sweet paprika powder
2 tsp
smoked paprika powder
½
onion
1 cloves
garlic
5 g
parsley
¼
lemon
½ tbsp
flour
½ tsp
sugar
100 g
canned crushed tomatoes
salt
aioli (for serving)
MetricImperial

Utensils

oven, bowl, 2 cutting boards, 2 knives, baking sheet, parchment paper, spatula, citrus press, frying pan, rubber spatula

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-prepare-garlic

How to prepare garlic

homemade-aioli

Homemade aioli

how-to-cut-an-onion

How to cut an onion

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal392
Fat19 g
Protein6 g
Carb47 g
  • Step 1/5

    Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.
    • ½ kg potato
    • tbsp olive oil
    • ½ tsp sweet paprika powder
    • 1 tsp smoked paprika powder
    • salt
    • oven
    • bowl
    • cutting board
    • knife

    Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.

  • Step 2/5

    Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.
    • baking sheet
    • parchment paper
    • spatula

    Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.

  • Step 3/5

    Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.
    • ½ onion
    • 1 cloves garlic
    • 5 g parsley
    • ¼ lemon
    • citrus press
    • cutting board
    • knife

    Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.

  • Step 4/5

    Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.
    • 1 tbsp olive oil
    • ½ tbsp flour
    • 1 tsp smoked paprika powder
    • ½ tsp sugar
    • 100 g canned crushed tomatoes
    • frying pan
    • rubber spatula

    Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.

  • Step 5/5

    Remove roasted potatoes from the oven. Serve with salsa brava and some aioli, if desired. Enjoy!
    • aioli (for serving)

    Remove roasted potatoes from the oven. Serve with salsa brava and some aioli, if desired. Enjoy!

  • Enjoy your meal!

    Spanish roasted potatoes with salsa brava

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!