Serve these smoky potatoes hot, paired with a cold glass of wine or beer.
*See also steamed clams with garlic, garlic shrimp/tapas and jamon serrano and manchego cheese sandwiches
Top off with a dab of creme fraiche or garlic aoili.
Potato Bravas/Tapas
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Category
Appetizer
Cuisine
Spanish
Servings
6
Cook Time
40 minutes
Ingredients
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2 lb. Yukon or red skinned potatoes, cut into bite-sized pieces
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1/4 cup olive oil
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1 teaspoon garlic powder
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sea salt to taste
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2 T. olive oil
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1 - 28 oz. can crushed tomatoes
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4 garlic cloves, minced
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1 small onion, diced
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2 teaspoons smoked paprika
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dash of hot sauce
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Salt to taste
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Fresh parsley, chopped for serving
For the potatoes
For the Salsa
Directions
Preheat oven to 450 degrees.
For the potatoes
Add the cut potatoes to a bowl and add oil, garlic powder and sea salt and stir until potatoes are coated. Put potatoes on baking sheet and bake for 20-25 minutes until fork tender and slightly browned.
For the salsa
Add olive oil to a medium sized saucepan and heat. Saute onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika and hot sauce, stir and bring to a simmer.
Reduce heat and simmer for 20 minutes. Turn off heat and allow to cool. Using a immersion blender or stand blender, puree until you have a smooth paste.
Serving
Add potatoes to a small bowl and drizzle with warm salsa. Sprinkle with fresh chopped parsley.
Serve with hot sauce on the side.
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