Spanish roasted potatoes with salsa brava

 Ingredients

Servings:-4+

1 kg potato

5 tbsp olive oil

1 tsp sweet paprika powder

4 tsp smoked paprika powder

1 onion

2 cloves garlic

10 g parsley

½ lemon

1 tbsp flour

1 tsp sugar

200 g canned crushed tomatoes

salt

aioli (for serving)

Metric

Imperial

Utensils

ovenbowl2 cutting boards2 knivesbaking sheetparchment paperspatulacitrus pressfrying panrubber spatula

How to prepare garlic

Homemade aioli

How to cut an onion

3 easy ways to juice a lemon

Nutrition per serving

Cal

392Protein

6 gFat

19 gCarb

47 g

Step 1/5

Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.Save

1 kg potato3 tbsp olive oil1 tsp sweet paprika powder2 tsp smoked paprika powdersalt

ovenbowlcutting boardknife

Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.

Step 2/5

Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.Save

baking sheetparchment paperspatula

Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.

Step 3/5

Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.Save

1 onion2 cloves garlic10 g parsley½ lemon

citrus presscutting boardknife

Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.

Step 4/5

Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.Save

2 tbsp olive oil1 tbsp flour2 tsp smoked paprika powder1 tsp sugar200 g canned crushed tomatoes

frying panrubber spatula

Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.

• Step 5/5

  

  Save
  • aioli (for serving)

  Remove roasted potatoes from the oven. Serve with salsa brava and some aioli, if desired. Enjoy!

• Chef Asad abbasi