Roasted Patatas Bravas
2
Points®
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 flavor, 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)
Uncooked russet potato
1½ pound(s), peeled and cut into 1-inch chunks
Olive oil
1 Tbsp
Kosher salt
¾ tsp
Uncooked onion
½ cup(s), chopped
Garlic
2 clove(s), minced
Canned diced tomatoes
¾ cup(s), fire-roasted, undrained
Smoked paprika
¾ tsp
Cayenne pepper
¼ tsp
Light mayonnaise
¼ cup(s)
Fresh lemon juice
2 tsp
Garlic
1 clove(s), grated
Instructions
1
Preheat the oven to 425°F. Coat a sheet pan with cooking spray. Arrange the potatoes on the pan. Drizzle the potatoes with the oil and sprinkle with the salt; toss well to coat. Roast until the potatoes are browned and tender, about 30 minutes, stirring after 15 minutes.
2
Meanwhile, coat a medium or small nonstick skillet over with cooking spray. Heat the pan over medium. Add the onion; cook until lightly browned, about 5 minutes, stirring occasionally. Add the minced garlic and cook 2 minutes, stirring frequently. Stir in the tomatoes, paprika, and cayenne; cook until slightly thickened, about 2 minutes. Pour the tomato mixture into a mini food processor; process until pureed, about 30 seconds.
3
In a small bowl, stir together the mayonnaise, lemon juice, and grated garlic. Serve the potatoes with the tomato sauce and mayonnaise sauce.
4
Serving size: about ¾ cup potatoes, 3 tbsp tomato sauce, and 1 tbsp aioli
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