Spanish roasted potatoes with salsa brava

Step 1/5

• ½ kg potato
• 1½ tbsp olive oil
• ½ tsp sweet paprika powder
• 1 tsp smoked paprika powder
• salt

• oven
• bowl
• cutting board
• knife

Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.

Step 2/5

• baking sheet
• parchment paper
• spatula

Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.

Step 3/5

• ½ onion
• 1 cloves garlic
• 5 g parsley
• ¼ lemon

• citrus press
• cutting board
• knife

Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.

Step 4/5

• 1 tbsp olive oil
• ½ tbsp flour
• 1 tsp smoked paprika powder
• ½ tsp sugar
• 100 g canned crushed tomatoes

• frying pan
• rubber spatula

Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.

Step 5/5

• aioli (for serving)

Remove roasted potatoes from the oven. Serve with salsa brava and some aioli, if desired. Enjoy!

Enjoy your meal!