Recipe Background
These Spanish-Style Potatoes serve up a crispy texture with a saucy flair, perfect for spicing up any rainy day.
The first time I made these Spanish-Style Potatoes was on a rainy day that had me trapped inside my cozy little apartment. The weather seemed to call for a dish that was both comforting and a bit adventurous. Potatoes had always been a staple in my pantry, and I was eager to jazz them up with some bold Spanish flair. I remember gleefully tossing russet potatoes into boiling water, with a pinch of baking soda—a tip that gives them the perfect fluffiness and texture.
Vividly, I recall how the aroma of smoked paprika filled the kitchen, mingling beautifully with the sizzle of olive oil. It transported me back to a sunny tapas bar in Barcelona, where garlic and spices told their own stories. My very own tiny corner of the world felt infused with the warmth of those vibrant memories. When the potatoes turned golden and the sauce thickened just right, I knew I had something special.
One thing I learned was to give the potatoes a good stir after they drain. It dries them and creates a crispy exterior. This dish became a weekday favorite, perfect for those spur-of-the-moment get-togethers with friends. Served drizzled with sauce that had an ideal blend of heat and depth, it never failed to make ordinary nights feel extraordinary.
Ingredients
For the potatoes:
- water to taste
- 2 russet potatoes washed and peeled, cut into chunks
- 1 teaspoon baking soda
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon salt
For the Tomato Brava sauce:
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 3 tablespoons tomato paste
- 3/4 cup water
Directions
- Fill a saucepan with the extra water and bring it to a boil over high heat.
- Add the potatoes and the baking soda to the boiling water and cook, while stirring, for 2 minutes.
- Drain the potatoes immediately.
- Return the potatoes back to the hot saucepan and stir them gently for 1 minute. This helps dry them and improves the texture.
- Add 1 tablespoon of the olive oil and 1 teaspoon of the salt and stir until all of the potatoes are coated.
- In a large pan over medium heat, add 3 tablespoons of the olive oil until it shimmers.
- Add the potatoes to the hot oil and cook, while stirring occasionally, until they are golden and crispy on all sides, about 20 minutes.
- In a saucepan over medium heat, add the remaining 2 tablespoons of the olive oil.
- Add the garlic to the hot oil and cook, while stirring, until fragrant, about 30 seconds.
- Add the paprika, the cayenne pepper, the oregano, and the remaining salt to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
- Add the tomato paste to the spice mixture and cook until it is caramelized, about 2-3 minutes.
- Add the remaining 3/4 cup of the water to the spice mixture and bring it to a boil.
- Cook until the spice mixture thickens into a sauce, about 5 minutes.
- Serve the potatoes drizzled with the sauce.
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