
By Anthony Iafrati
Crispy Roasted Patatas Bravas
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
69
Moderate
Nutrition per recipe
Calories1522.6 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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