Recipes

Easy Roasted Potatoes with a Simplified Romesco Sauce

A Healthy Twist on Patatas Bravas.

Patatas bravas are one of the most beloved tapas in Spain. There is so much happening in one seemingly simple plate of potatoes. It’s all the flavors from every element including the piping hot fried potatoes, bold spicy brava sauce, and creamy garlic aioli. Of course, you can find recipes to replicate it at home – but there’s always this healthy yet equally delicious alternative with Easy Roasted Potatoes and a Simplified Romesco Sauce!

Traditional Patatas Bravas vs Foodicles

A classic plate of patatas bravas requires frying up bite-sized potato chunks and topping them with a spicy tomato-based sauce with garlic aioli to balance the heat. The dish has it all – crunchy potatoes, hot spice, and a creamy cooling factor. Read more about Patatas Bravas: Food History of Today’s Most Famous Tapa.

While patatas bravas are irresistible and a must-order in tapas bars, it’s better in the long run of your life to have a balance of healthy meals at home. So here’s a healthier twist on patatas bravas that still makes delicious crispy potatoes and a vibrant sauce which includes not only vegetables but also a bit of protein for a more complete, well-balanced meal.

Easy Roasted Potatoes Recipe

Roasted potatoes are a tasty and healthier alternative to fried potatoes that cook by soaking in oil. This recipe highlights proper seasoning and patience to fully cook and brown the potatoes.

Note: For ingredient quantities and how many people this recipe is good for will depend on you and your hungry eaters. This recipe will guide you accordingly.

Ingredients:

Baby potatoes, cleaned and dried
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Gather all the ingredients together, preparation, and measurements together. This is called mise en place, and it is not just for great photos it also organizes how you cook while saving time during the cooking process.

2. Preheat the oven to 425 F (or 220 C) and place the rack in the middle slot. The number of baby potatoes you will cook depends on how many people are eating and about how many pieces they will each have – let’s say at least 5 baby potatoes per person. Cut the potatoes into bite-sizes which can either be in half or in quarters. Place the potatoes skin side down onto a sheet pan.

3. In a small bowl, pour 2 tablespoons of extra virgin olive oil and add 1 teaspoon of kosher salt. Start with this amount. If you run out and need more, follow this ratio – for instance, if you need just a little more add 1 tablespoon of extra virgin olive oil and a 1/2 teaspoon of kosher salt. Gently mix together with a basting brush.

4. Using the basting brush, paint the olive oil salt mixture on to the potatoes with a light coat. This is a technique and mixture you can use with roasting meats like chicken or even vegetables. Then, lightly and evenly season the potatoes with garlic powder and ground pepper (you can omit the black pepper if you have kids that freak out with spice).

5. Roast for about 40 minutes. At this point, change the heat from Bake to Broil (or Grill, depending on your oven). Brown the potatoes until a beautifully in between golden brown and charred, about 5 minutes.

Simplified Romesco Sauce Recipe

Bravas sauce so vibrant, delicious, and already healthy because of the use of tomatoes. But if you are looking for a more balanced dish with added protein, try this Simplified Romesco Sauce which adds almonds for another layer of taste and nutritional benefits.

Ingredients

2 whole red pimientos (this is typically sold in a can or jar, and it saves you the time and effort from grilling a bell pepper and peeling off the charred skins)
1 tablespoon extra virgin olive oil
1 tablespoon Marcona almonds (if you can’t find these Spanish almonds, you can also use regular almonds that are already roasted and salted)
1 garlic clove
1 teaspoon lemon juice
1 small pinch chili flakes (use less if you want a milder taste)
1 pinch kosher salt

1. Gather all the ingredients together. You can make this sauce ahead of time and store it in a small container or jar in the fridge. Or, you can make it while the potatoes are roasting (or you can also grill vegetables for this sauce).

2. Put all the ingredients in a blender, small food processor, or even the dry mill attachment. Use whichever you have that will smoothly blend everything together.

3. Blend until completely smooth like a flawless sauce. Use the pulse buttons so you can control the blending of all the ingredients. This will take less than 2-3 minutes. If the ingredients need encouragement to blend, open up the blender, and gently stir the sides and base with a spoon or blunt knife.

4. Measurements of seasonings are a general guideline. Ultimately, the final product will be up to your taste preferences. With a clean spoon, taste the sauce if you need to add more salt for enhanced taste or another splash of lemon for further brightness.

5. If you made this sauce ahead of time (even a day ahead), place it in a small container or jar. When you are ready to serve, stir it together and scoop it into a nice sauce container.

Here is the Foodicles twist on Patatas Bravas! Easy oven-roasted baby potatoes with a side of simplified romesco sauce. This sauce pairs so well with potatoes and even grilled vegetables!