Crispy Roasted Patatas Bravas

Name: Crispy Roasted Patatas Bravas
Cuisine: Spanish, European, Mediterranean
Ingredients: 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 (see Tip); ¾ cup low-sodium vegetable broth; 1 teaspoon white-wine vinegar; 1 tablespoon finely chopped fresh parsley

4 steps

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.

Updated at: Thu, 17 Aug 2023 03:44:04 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1524.3 kcal (76%)

Total Fat87.5 g (125%)

Carbs174.1 g (67%)

Sugars13.5 g (15%)

Protein19.3 g (39%)

Sodium2593.5 mg (130%)

Fiber27.6 g (99%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6Yukon Gold potatoes

medium, cut into bite-size pieces

6 tablespoonsextra-virgin olive oil

divided

1 teaspoonsalt

divided

1 tablespoonall-purpose flour

1 ½ teaspoonssweet smoked paprika

1 ½ teaspoonshot smoked paprika

¾ cuplow-sodium vegetable broth

1 teaspoonwhite-wine vinegar

1 tablespoonfresh parsley

finely chopped

Instructions

Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.

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