Recipe Background
Whether you are planning a Spanish-themed party or just want to enjoy dinner in Iberian style, Spanish-Style Potatoes have you covered! The potatoes themselves are golden and crisp on the outside, tender and fluffy on the inside, and would make a welcome addition to any meal all on their own. But then, they are served with a spicy, fragrant, rich Tomato Brava sauce that will knock your socks off! Buen provecho (enjoy!) Spanish-Style Potatoes!
Whether you are planning a Spanish-themed party or just want to enjoy dinner in Iberian style, Spanish-Style Potatoes have you covered! The potatoes themselves are golden and crisp on the outside, tender and fluffy on the inside, and would make a welcome addition to any meal all on their own. But then, they are served with a spicy, fragrant, rich Tomato Brava sauce that will knock your socks off! Buen provecho (enjoy!) Spanish-Style Potatoes!
Ingredients
For the potatoes:
- water to taste
- 2 russet potatoes washed and peeled, cut into chunks
- 1 teaspoon baking soda
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon salt
For the Tomato Brava sauce:
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 3 tablespoons tomato paste
- 3/4 cup water
Directions
- Fill a saucepan with the extra water and bring it to a boil over high heat.
- Add the potatoes and the baking soda to the boiling water and cook, while stirring, for 2 minutes.
- Drain the potatoes immediately.
- Return the potatoes back to the hot saucepan and stir them gently for 1 minute. This helps dry them and improves the texture.
- Add 1 tablespoon of the olive oil and 1 teaspoon of the salt and stir until all of the potatoes are coated.
- In a large pan over medium heat, add 3 tablespoons of the olive oil until it shimmers.
- Add the potatoes to the hot oil and cook, while stirring occasionally, until they are golden and crispy on all sides, about 20 minutes.
- In a saucepan over medium heat, add the remaining 2 tablespoons of the olive oil.
- Add the garlic to the hot oil and cook, while stirring, until fragrant, about 30 seconds.
- Add the paprika, the cayenne pepper, the oregano, and the remaining salt to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
- Add the tomato paste to the spice mixture and cook until it is caramelized, about 2-3 minutes.
- Add the remaining 3/4 cup of the water to the spice mixture and bring it to a boil.
- Cook until the spice mixture thickens into a sauce, about 5 minutes.
- Serve the potatoes drizzled with the sauce.
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