A Squared: What's For Dinner Wednesday: Bravas-Style Roasted Potatoes

Wednesday, May 22, 2013

What's For Dinner Wednesday: Bravas-Style Roasted Potatoes

This recipe is a follow up to the last Friday Finds where I featured a yummy recipe for pork brochettes from The Tapas Cookbook. Feeling inspired by our Spanish-style entree that night, I decided to create a tapas-inspired side dish to go along with it. Patatas Bravas are one of my favorite items to order at a Spanish tapas restaurant. Typically, patatas bravas consist of fried potato cubes served with a spicy tomato sauce and/or aioli. I love love love these potatoes, but let's be honest-- they are not that healthy.

That said, I wanted to create a potato side dish that incorporated all of those flavors, without deep frying or the use of mayonnaise. Instead, I roasted baby potatoes along with red peppers and onions and coated them in a mixture of tomato paste (for that tomato sauce flavor), Greek yogurt and olive oil (for moisture and the creaminess of an aoili), and spices like smoked paprika (for that Spanish heat). The result was a really flavorful side dish that was perfect served along with the sweet/smoky pork, but that would also be perfect served with any simple grilled meat.

  • 3/4 lb. baby potatoes, quartered
  • 1/2 yellow onion, diced
  • 1 red bell pepper, seeded, ribs removed, and diced
  • 2 cloves garlic, minced
  • 2 Tbs. extra virgin olive oil
  • 2 Tbs. fat free plain Greek yogurt
  • 1 Tbs. tomato paste
  • 1 Tbs. sherry or white wine vinegar
  • 1/2 Tbs. Dijon mustard
  • 1/4 tsp. Tobasco sauce
  • 1 Tbs. smoked paprika
  • Salt and pepper, to taste

Preheat oven to 425 degrees.

Par-cook the potatoes by adding them to a large glass bowl and sprinkling lightly with a little water.  Microwave on medium for 6-8 minutes, stopping occasionally to stir.  When potatoes are slightly softened, remove from microwave and add to a large mixing bowl along with the onions and peppers.

In a small bowl, whisk together garlic and remaining ingredients until blended.  Pour over potato mixture and toss well to coat.  Spread potatoes evenly in a 8x8 glass baking dish.  Bake for 25-30 minutes or until potatoes are soft and fully cooked.  Turn on broiler and broil for an addition 5-6 minutes or until potatoes are golden brown on top.

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