Low Sodium Patatas Bravas
Savor the bold and smoky flavors of *Low Sodium Patatas Bravas*, a healthier twist on the Spanish classic that doesn’t skimp on taste. Perfect for those watching their sodium intake, this vibrant dish features crispy oven-roasted Yukon Gold potatoes paired with a zesty, homemade bravas sauce made from low-sodium vegetable broth, unsalted tomato paste, garlic, and a medley of paprika and cayenne for a spicy kick. With a tangy hint of white wine vinegar and a fresh parsley garnish, this side dish or appetizer is bursting with robust flavors that complement any meal. Quick to prepare in under an hour, this recipe is ideal for weeknight dinners or as a crowd-pleasing addition to your tapas spread. Enjoy guilt-free indulgence with this heart-healthy and flavorful rendition of a much-loved Spanish favorite!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 3 tablespoons Extra virgin olive oil
- 1 cup Low sodium vegetable broth
- 2 tablespoons Unsalted tomato paste
- 2 cloves Garlic
- 1 teaspoon Paprika
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon White wine vinegar
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into 1-inch cubes. Rinse and pat them dry with paper towels.
In a large mixing bowl, toss the potato cubes with 2 tablespoons of olive oil and season with black pepper.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp, flipping halfway through.
While the potatoes are baking, prepare the bravas sauce. Mince the garlic cloves finely.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add minced garlic to the oil and sauté until fragrant, about 1 minute.
Stir in the paprika, smoked paprika, and cayenne pepper, cooking for another minute.
Add the unsalted tomato paste and mix well before pouring in the low sodium vegetable broth.
Bring the sauce to a simmer, allowing it to thicken slightly, about 4-5 minutes, stirring occasionally.
Remove the sauce from heat and stir in the white wine vinegar.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
Place the potatoes on a serving platter, generously spooning the bravas sauce over the top.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 10.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4057 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
