Description
Sizzling Spanish potatoes deliver a fiery flavor explosion that dance across taste buds with authentic Mediterranean flair. Bold paprika and garlic create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled and diced
- 1 tablespoon tomato paste
- 1/2 cup (120ml) canned crushed tomatoes
- 1/2 cup (120ml) vegetable broth or water
Seasoning and Spices:
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika (or cayenne pepper for extra heat)
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar (optional, to balance acidity)
Aromatics:
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with a light coating of olive oil to prevent sticking. Cut potatoes into uniform cubes to ensure even roasting and crispy texture.
- Drizzle the potato cubes with olive oil, then generously season with salt and freshly ground black pepper. Arrange the potatoes in a single layer, ensuring they are not overcrowded, which allows for optimal browning.
- Roast the potatoes in the oven for 30-35 minutes, carefully turning them midway through cooking to achieve a golden, crisp exterior and tender interior.
- While potatoes are roasting, heat olive oil in a saucepan over medium heat. Sauté finely chopped onions until they become translucent and slightly soft.
- Add minced garlic, smoked paprika, and hot paprika to the onions, stirring quickly to release their aromatic oils without burning the spices.
- Incorporate tomato paste and crushed tomatoes into the spice mixture. Pour in vegetable broth and a pinch of sugar to balance the acidity, then simmer the sauce for 10 minutes until it thickens.
- Finish the sauce with a splash of red wine vinegar for brightness. Optional: Use an immersion blender to create a smoother sauce consistency.
- Once potatoes are crisp and golden, transfer them to a serving dish. Generously coat with the spicy sauce or serve the sauce on the side for dipping.
- Garnish with freshly chopped parsley and serve immediately while the potatoes remain hot and crispy.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for crispier, more golden results that perfectly absorb the spicy sauce.
- Crispy Texture Technique: Pat potatoes completely dry before seasoning to ensure maximum crunchiness and prevent soggy baking outcomes.
- Dietary Adaptations: Swap vegetable broth with low-sodium alternatives for reduced salt intake, and use gluten-free tomato paste for celiac-friendly version.
- Spice Level Control: Adjust hot paprika quantity to personalize heat intensity, allowing those with milder palates to enjoy the dish comfortably.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snacks, Appetizer, Side Dish
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg