Spanish roasted potatoes with salsa brava

Based on 56 ratings

Kristin Bothor

Managing Editor at Kitchen Stories

www.instagram.com/kristin.bothor

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg potatoes
5 tbsp olive oil (divided)
1 tsp sweet paprika powder
4 tsp smoked paprika powder (divided)
onion
2 cloves garlic
10 g parsley
½ lemon
1 tbsp flour
1 tsp sugar
200 g canned crushed tomatoes
salt
aioli for serving
Metric
Imperial

Utensils

  • oven
  • bowl
  • cutting board
  • knife
  • baking sheet
  • parchment paper
  • spatula
  • citrus press
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
392
Protein
6 g
Fat
19 g
Carb
47 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.
    • 1 kg potatoes
    • 3 tbsp olive oil
    • 1 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.
    • onion
    • 2 cloves garlic
    • 10 g parsley
    • ½ 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.
    • 2 tbsp olive oil
    • 1 tbsp flour
    • 3 tsp smoked paprika powder
    • 1 tsp sugar
    • 200 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!