Smoky Spanish Potatoes

It’s no secret we love potatoes in the Dibble kitchen. Any recipes on how to prepare potatoes, we'll try them. Roast, boil, fry, baked, we simply think they will all be delicious. These smoky Spanish potatoes are made with simple ingredients, loaded with an amazing texture and flavour, drizzled with Dibble Garlic Aioli, all done under 40 minutes! Talk about the perfect dinner, a warm plate of potatoes coated with rich tomato and smoked paprika sauce. Simply hard to beat. Fun fact: these roasted Spanish potatoes are also known as "patatas bravas" or angry potatoes! 

Prep Time 20 minutes

Cook Time 45 minutes

Serves 4

Difficulty Easy

Ingredients 

Sauce

Method

Sauce

1. In a medium pot on medium heat, add the oil, onions, garlic and cook for 3 minutes or until aromatic.
2. Add in both paprikas, chilli, cayenne pepper, stir through and cook for 2 minutes or until aromatic.
3. Add in the tomatoes, salt, pepper and cook for 2 minutes.
4. Add the corn starch, vegetable stock, vinegar, turn on low heat and let it simmer for 3 minutes until nice and thick.
5. Add the sauce into a blender and mix on medium speed for 1-2 minutes or until smooth.
6. Pour sauce through a siev and help it pass with a spatula or wooden spoon. Set aside.

Potatoes

1. Preheat oven to 220°C.
2. Bring water to boil in a large pot, add the salt, baking soda, potatoes and boil for 10-12 minutes or until the centre is soft and tender.
3. Drain the water, add the potatoes, olive oil, salt and pepper into a large mixing bowl.
4. Roughly toss the potatoes so the outside surface becomes fluffy.
5. Line a baking tray with baking paper and add the potatoes to the tray making sure each piece isn't touching one another.
6. Bake for 30-35 minutes, turning every 5-10 minutes until golden brown.

Plating

1. Spread 2 Tbsp of the sauce to a plate.
2. Add the potatoes to the plate.
3. Top potatoes with the remainder of the sauce.
4. Top with Dibble Garlic Aioli.
5. Finish with the parsley and a pinch of salt and pepper.
6. Enjoy!