Roasted Potatoes with Red Pepper Almond Sauce

Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done. Serve with romesco, a rich sauce made of roasted peppers and almonds that’s great on any roasted vegetable, and garnish with chopped almonds or a spinkle of smoked paprika.
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Roasted Potatoes with Red Pepper Almond Sauce

Roasted Potatoes with Red Pepper Almond Sauce

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Potatoes

  • 1 1/2 lb small baby potatoes (or Yukon Gold potatoes, cut into 2-inch chunks)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Sauce

  • 1 5-oz jar roasted piquillo or red bell peppers, drained and liquid reserved
  • 1/4 cup unseasoned blanched Marcona almonds (or blanched almonds), toasted
  • 3 tbsp sherry wine vinegar or red wine vinegar
  • 1 clove garlic
  • 1/4 tsp smoked paprika
  • 1/4 cup extra-virgin olive oil

Preparation

1. Make the potatoes: Place a rimmed baking sheet in cold oven and preheat to 400°F. In a large bowl, toss together potatoes, oil, salt and pepper. When oven reaches 400°F, arrange potatoes on preheated baking sheet. Roast, stirring once, until golden brown and crispy, about 30 minutes.
(TIP: Preheating the baking sheet makes for crispier potatoes that won’t stick to the pan.)

2. Meanwhile, make the sauce: In a blender, purée together peppers, almonds, vinegar, garlic and paprika. With the motor running, through the hole in the lid, slowly pour in oil in a steady stream until smooth. (If mixture is too thick to blend, add a small amount of reserved pepper liquid to loosen.)

3. Spoon potatoes into a large bowl. Serve with sauce for dipping or drizzle over top.

MAKE AHEAD: Make the sauce and refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving with freshly made potatoes.

Nutrition Information

  • Serving Size: 1/3 cup potatoes and 1 1/2 tbsp sauce
  • Calories: 188
  • Carbohydrate Content: 17 g
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 2.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 165 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 1.5 g