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Crispy Potatoes with Spicy Tomato Sauce

:  March/April 2011

Your rating: None Average: 4.8 (11 votes)

This recipe is inspired by our love of the Spanish tapa Patatas Bravas—crispy bites of potatoes sometimes served with a spicy tomato sauce. If you’re not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper or omit it altogether. The recipe makes lots of the zesty, lycopene-rich sauce—any leftover sauce will hold well for a few days. Try it in an omelet or as a sandwich spread.


Crispy Potatoes with Spicy Tomato Sauce Recipe

Makes: 4 servings, about 3/4 cup potatoes & 2 tablespoons sauce each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | Low sodium | High potassium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 15-ounce can crushed tomatoes, preferably fire-roasted
  • 1/2 teaspoon smoked paprika (see Note), optional
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds new or baby potatoes, scrubbed and cut into 3/4- to 1-inch cubes
  • 1/4 teaspoon freshly ground pepper

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Preparation

  1. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and 1/4 teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, 16 to 20 minutes.
  2. Meanwhile, toss potatoes, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the potatoes and toss to coat. Cook, stirring frequently, until the potatoes are dark golden brown and tender, 15 to 20 minutes. Serve the potatoes with the sauce for dipping.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week.
  • Note: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.

Nutrition

Per serving: 150 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 274 mg sodium; 875 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (25% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Budget
Comfort foods
Entertaining, casual
Make ahead instructions
Vegan
Type of Dish
Appetizer
Side dish, potato/starch
Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
Spanish
Servings
4
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
March/April 2011
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