Traditionally, patatas bravas consist of fried potatoes that are sauteed in a spicy tomato sauce. Here, the sauce is served on the side, as a spicy accompaniment to flavorful roasted potatoes. Small new potatoes may also be used. Per serving: 101 calories, 2 g fat, 0 mg cholesterol, 19 g carbs, 368 mg sodium, 3 g protein, 2 g fiber
Martha Stewart Living, July/August 2000
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, cut into 1/2-inch dice
- 1 tablespoon all-purpose flour
- One 14-ounce can low-sodium chicken stock, or homemade, skimmed of fat
- One 15-ounce can tomato sauce
- 2 tablespoons white-wine vinegar
- 2 teaspoons paprika
- 1/2 teaspoon crushed red-pepper flakes
- 1 1/2 pounds fingerling potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh oregano, for garnish
- Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add garlic and onion, and cook until translucent, about 4 minutes. Sprinkle with flour, and stir to coat. Add chicken stock, tomato sauce, vinegar, paprika, and red-pepper flakes. Bring to a boil, and reduce to a simmer. Let cook until slightly thickened and aromatic, about 30 minutes. Set aside, and keep warm.
- Meanwhile, cook the potatoes: Heat oven to 375 degrees. Cut the potatoes in half lengthwise. Toss in a bowl with remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Place the coated potatoes cut side down in a single layer on a large cookie sheet, and bake until golden brown and cooked through, about 35 minutes. Remove from oven, and serve with reserved warm tomato sauce, garnished with chopped oregano.
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