Crispy Potatoes with Tangy Tomato Sauce (Patatas Bravas)

Crispy Potatoes with Tangy Tomato Sauce (Patatas Bravas)
Photo by Scott Phillips


  • ¼ tsp. sweet pimentón (or paprika)
  • 1-½ cups canned tomatoes with juice, chopped coarsely
  • ¼ tsp. ground cumin
  • ½ cup extra-virgin olive oil
  • 2 medium cloves garlic, smashed and peeled
  • 1/3 cup chopped carrot (1 small)
  • ¼ tsp. Tabasco, more to taste
  • + 10 more ingredients
    • Kosher salt and freshly ground black pepper to taste
    • 2-½ lb. (about 8 medium) Yukon Gold, white, or red potatoes, scrubbed and cut into 1-inch pieces (no need to peel)
    • 1-½ Tbs. extra-virgin olive oil
    • 1 Tbs. dry white wine
    • 1 tsp. granulated sugar
    • 1 tsp. chopped fresh rosemary (optional)
    • ¼ tsp. sherry vinegar
    • Kosher salt
    • 3 large sprigs thyme
    • 1/3 cup chopped onion (½ small)

Make the sauce: In a small (1- or 2-quart) saucepan, heat the 1-1/2 tablespoons olive oil over medium heat. Add the onion, carrot, and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes. Add the wine and let it reduce until almost evaporated, about 1 minute. Add...

View full recipe at Fine Cooking


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