Peppery Bravas Potatoes Red or Yukon Wedges
Crispy, golden, and bursting with bold flavors, these Peppery Bravas Potatoes are a tantalizing twist on the classic Spanish tapas dish. Made with your choice of hearty Red or Yukon Gold potato wedges, they’re oven-roasted to perfection with a smoky blend of paprika, garlic powder, and black pepper for maximum crunch and flavor. The star of the dish is the zesty bravas sauce—a rich, spicy mix of sautéed onions, garlic, canned tomatoes, and a hint of chili, blended until velvety smooth. Garnished with fresh parsley for a pop of color and freshness, these crowd-pleasing wedges are ideal for sharing as a snack, appetizer, or side dish. Easy to prepare in under an hour with simple ingredients, this recipe is perfect for spice lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 2 pounds Red potatoes or Yukon Gold potatoes
- 4 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 can (14 ounces) Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Red chili powder
- 1 small Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon White vinegar
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash the potatoes thoroughly and cut them into wedges, leaving the skin on for extra texture and flavor.
In a large mixing bowl, toss the potato wedges with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned potato wedges on the prepared baking sheet in a single layer. Bake for 30-35 minutes, flipping halfway through, until crispy and golden brown.
While the potatoes bake, prepare the bravas sauce. In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the canned diced tomatoes, tomato paste, red chili powder, and a pinch of salt. Simmer the sauce for 10 minutes, stirring occasionally.
Add the white vinegar to the sauce and blend it using an immersion blender or a countertop blender until smooth. Adjust seasoning to taste.
Once the potatoes are done, transfer them to a serving platter and drizzle generously with the bravas sauce.
Garnish with fresh parsley and an extra sprinkle of ground black pepper. Serve immediately while hot.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 30.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5645 mg | 120% | |
*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.
