Called papas bravas or patatas bravas in Spain, this dish is essentially potatoes cooked in a spicy sauce and served as an appetizer, or tapas. Variations abound in both the cooking method—the potatoes are fried, boiled or roasted—and the sauce, which usually has hot chiles, tomato and vinegar.
The name of the recipe roughly translates into “fierce” or “angry” potatoes. But these potatoes are as spicy or “fierce” as you make them. We’ve made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika.
The potatoes absorb a lot of heat, so they’re not as hot as you would think, given the amount of hot sauce. You can easily reduce the heat to taste.
The smoked paprika called for in the recipe really helps these potatoes shine, but sometimes it can be hard to find. McCormick makes smoked paprika, so you may be able to find it at your local supermarket. If not, just substitute regular paprika (sweet).
Spanish Roasted Potatoes with Tomato Sauce Recipe
This recipe makes more than enough sauce for the potatoes, so you can double the amount of potatoes for more servings, or save the extra sauce for later. It will keep a week in the refrigerator.
Ingredients
- 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
- Olive oil
- Salt
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1/2 cup white wine (can substitute stock)
- 2 Tbsp tomato paste
- A 14-ounce can of crushed tomatoes
- 2 teaspoons Tabasco or other hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon sugar
Read More: Spanish Roasted Potatoes with Tomato Sauce
