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.
    Author:
    Publish date:
    Updated on
    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

    Related Recipes

    Toasted-Rosemary-Marcona-Almonds-71_web

    Toasted Rosemary Marcona Almonds

    Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

    Warm-Marinated-Olives-with-Thyme-&-Lemon-71_web

    Warm Marinated Olives with Thyme and Lemon

    Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.

    Turkey-Stuffed-Mushrooms-with-Manchego-71_web

    Turkey-Stuffed Mushrooms with Manchego

    Manchego cheese adds a nutty note to the stuffing in these heartier-style bites, while a finishing sprinkle of paprika adds that characteristic smoky flavor found in Spanish cuisine.