Spanish Roasted Potatoes with Tomato Sauce
This simple take on classic Spanish patatas bravas has savory, inviting flavors that make a wonderful starter or side dish.
Ingredients
- 2 lbs Washington State yellow potatoes, peeled and cut into 1-inch chunks
- 1 onion, cut into wedges
- 4 cloves garlic, peeled (whole)
- 1/4 cup olive oil, divided
- 1 ½ tsp sweet smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp hot pepper flakes
- 1 can (15 oz) diced tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp finely chopped fresh parsley
Directions
Preheat oven to 375°F.
In large bowl, toss together potatoes, onion, garlic, 2 tbsp oil, paprika, salt, pepper and hot pepper flakes. Arrange on parchment paper–lined baking sheet in even layer.
Bake for 35 to 40 minutes or until starting to brown.
In medium bowl, stir together diced tomatoes, remaining oil and vinegar. Pour sauce over potatoes and stir to evenly coat.
Bake, stirring occasionally, for 25 to 30 minutes or until potatoes are tender and sauce has thickened and caramelized.
Garnish with parsley before serving.
