Roasted Patatas Bravas
6
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
This traditional Spanish tapas dish is usually made by deep-frying (or double deep-frying) potatoes and serving them with a smoky, slightly spicy tomato sauce and aioli. We skip the fryer and instead roast our potatoes at a moderately high temperature so they get browned and crisp on the outside. For the richest flavour, use fire-roasted tomatoes; if you can’t find them or don’t have them on hand, add an extra pinch of smoked paprika.
Ingredients
Cooking spray
4 spray(s)
Russet potato
1½ pound(s), peeled and cut into 1-inch chunks
Olive oil
1 tbsp(s)
Kosher salt
¾ tsp(s)
Onion
½ cup(s)
Garlic
2 clove(s), large, minced
Canned diced tomatoes
¾ cup(s), fire-roasted, undrained
Smoked paprika
¾ tsp(s)
Cayenne pepper
¼ tsp(s)
Light mayonnaise
¼ cup(s)
Fresh lemon juice
2 tsp(s)
Garlic
1 clove(s), large, grated