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.
- 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
- ¾ cup low-sodium vegetable broth
- 1 teaspoon white-wine vinegar
- 1 tablespoon fresh parsley, finely chopped
Preheat oven to 425°F. Line a baking sheet with parchment paper.
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.
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.
Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.
You can find more details about this recipe at eatingwell.com: Crispy Roasted Patatas Bravas