Patatas Bravas

Roasted Potatoes with Spicy Tomato Sauce
This is probably the most common tapas dish in Spain. Its status has been elevated in recent years by upscale chefs who create their own unique, signature variations. Sometimes the sauce is mixed with the potatoes; sometimes it is served on the side as a dipping sauce. A creamy white sauce for patatas bravas is also not uncommon.


Roasted Potatoes
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. paprika
1-3/4 lbs. russet baking potatoes or yellow potatoes

Spicy Tomato Sauce
1 large clove garlic, minced
1/4 cup finely diced onion
1 Tbsp. olive oil
1 can (8 oz.) tomato sauce
2 Tbsp. NAKANO Seasoned Rice Vinegar—Roasted Garlic or Original 
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper (or more to taste)


Preheat oven to 450ºF. In a large bowl, stir together olive oil, salt, and paprika. Peel potatoes if using russets. Cut into 3/4- to 1-inch bite-size pieces; add to bowl and stir to coat. Transfer potatoes to a large rimmed sheet pan (about 11"x17"), and spread out on pan. Roast 10–12 minutes; remove pan. Loosen and turn potatoes with a metal spatula. Continue to roast 5 to 7 minutes more or until potatoes are nicely browned and can easily be pierced with a fork.

In a 1-quart saucepan, cook garlic and onion in olive oil over medium heat for about 5 minutes. Stir in tomato sauce, seasoned rice vinegar, cumin, and cayenne. Increase heat and boil 5 minutes or until slightly thickened, stirring occasionally. Spoon hot sauce over roasted potatoes and toss gently. Serve immediately with toothpicks.

Makes 8 appetizer servings.


Per serving: 150 calories, 3g protein, 24g carb, 5g fat (1g sat. fat), 0mg chol, 360mg sodium, 3g fiber

Patatas Bravas
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