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Category: SIDE DISHES
Prep Time: Cook Time: Total Time:
The sauce is reserved on the side, as a spicy accompaniment to flavorful roasted potatoes, Small new potatoes may also be used.
1 Tbsp olive oil
4 garlic cloves, minced
1 medium yellow onion, cut into 1/2-inch dice
1 Tbsp all-purpose flour
1 (14-oz) can low-sodium chicken stock
1 (15-oz) can tomato sauce
2 Tbsp white-wine vinegar
2 tsp paprika
1/2 tsp crushed red-pepper flakes
1 1/2 lbs fingerling potatoes
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp chopped fresh oregano for garnish
Heat 2 tsp 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. Cut the potatoes in half lengthwise. toss in a bowl with remaining tsp olive oil, 1/2 tsp salt and 1/4 tsp 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.
serves 8
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Patatas Bravas - potatoes with tomato sauce
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Category: SIDE DISHES
Prep Time: Cook Time: Total Time:
The sauce is reserved on the side, as a spicy accompaniment to flavorful roasted potatoes, Small new potatoes may also be used.
1 Tbsp olive oil
4 garlic cloves, minced
1 medium yellow onion, cut into 1/2-inch dice
1 Tbsp all-purpose flour
1 (14-oz) can low-sodium chicken stock
1 (15-oz) can tomato sauce
2 Tbsp white-wine vinegar
2 tsp paprika
1/2 tsp crushed red-pepper flakes
1 1/2 lbs fingerling potatoes
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp chopped fresh oregano for garnish
Heat 2 tsp 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. Cut the potatoes in half lengthwise. toss in a bowl with remaining tsp olive oil, 1/2 tsp salt and 1/4 tsp 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.
serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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