Crispy Roasted Patatas Bravas

Crispy roasted potatoes get transformed with a fiery paprika sauce. Patatas bravas are served in restaurants and bars throughout Spain; this version uses baked potatoes instead of fried. Use the leftover paprika sauce as a topping for veggies or mix with mayo to create a spread for a sandwich or wrap.

Crispy Patatas Bravas
Photo: Ali Redmond
Active Time:
15 mins
Total Time:
1 hr
Servings:
6

Ingredients

  • 6 medium Yukon Gold potatoes, cut into bite-size pieces

  • 6 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon salt, divided

  • 1 tablespoon all-purpose flour

  • 1 ½ teaspoons sweet smoked paprika

  • 1 ½ teaspoons hot smoked paprika (see Tip)

  • ¾ cup low-sodium vegetable broth

  • 1 teaspoon white-wine vinegar

  • 1 tablespoon finely chopped fresh parsley

Directions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

  2. Spread potatoes on the prepared baking sheet. Drizzle the potatoes with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt; massage the oil into the potatoes. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes.

  3. Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat. Increase heat to medium-high; whisk in flour, sweet paprika, hot paprika and the remaining 3/4 teaspoon salt until smooth, about 1 minute. Whisk in broth and vinegar; cook, whisking frequently, until the sauce thickens to a consistency that's good for drizzling, 4 to 5 minutes. Set aside.

  4. Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.

To make ahead

Pour leftover sauce in ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag, seal and freeze for up to 1 month. To reheat sauce, place the sauce cubes in a small pan over low heat. Add vegetable broth as needed until desired consistency is reached.

Equipment

Parchment paper

Tip

If you can't find hot smoked paprika, replace it with sweet Hungarian paprika and add 1/8 teaspoon cayenne pepper for heat.

Nutrition Facts (per serving)

128 Calories
6g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1/2 cup
Calories 128
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 2g 4%
Total Fat 6g 8%
Saturated Fat 1g 5%
Vitamin A 122IU 2%
Vitamin C 24mg 27%
Folate 1mcg 0%
Vitamin K 10mcg 8%
Sodium 136mg 6%
Calcium 2mg 0%
Iron 1mg 6%
Potassium 4mg 0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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