Papas Rojas Bravas with Saffron Aioli
Recipe By Black Gold Farms
Served as a classic Spanish tapas, these roasted potatoes can be served as a delicious starter or side dish.
2 pounds Black Gold Farms Red Potatoes, cut into 1-inch chunks
1/4 cup olive oil, divided
1 teaspoon each salt and pepper, divided
1 1/2 teaspoons smoked paprika, divided
1 teaspoon dried thyme
1 onion, finely chopped
3 cloves garlic, minced and divided
2 tablespoons tomato paste
1 can (14 ounces) diced tomatoes
1/4 cup mayonnaise
2 teaspoons sherry vinegar
Pinch saffron threads
2 tablespoons finely chopped fresh parsley
Preparation
Preheat oven to 400°F. Toss potatoes with half of the olive oil, half each salt and pepper, 1 teaspoon smoked paprika, and thyme until coated. Arrange in single layer on parchment paper-lined baking sheet. Roast, turning once, for 30 to 35 minutes or until golden brown and tender.
Meanwhile, heat remaining oil in skillet set over medium heat; cook onion, 2 cloves garlic, remaining paprika and 1/4 teaspoon each salt and pepper for 3 to 5 minutes or until tender. Add tomato paste; cook for 1 minute. Stir in tomatoes; bring to simmer. Cook for 10 to 12 minutes or until thickened.
Transfer potatoes to serving dish; spoon tomato sauce over top. Stir together mayonnaise, vinegar, saffron and remaining garlic, salt and pepper; drizzle over potatoes and sprinkle with parsley.
TIP: For spicy potatoes, substitute hot smoked paprika for smoked paprika.
Per 1/6 recipe Calories 260 Fat 16g Cholesterol 5mg Sodium 670mg Carbohydrate 28g Fiber 4g Sugars 5g Protein 4g
Ingredients
2 pounds Black Gold Farms Red Potatoes, cut into 1-inch chunks
1/4 cup olive oil, divided
1 teaspoon each salt and pepper, divided
1 1/2 teaspoons smoked paprika, divided
1 teaspoon dried thyme
1 onion, finely chopped
3 cloves garlic, minced and divided
2 tablespoons tomato paste
1 can (14 ounces) diced tomatoes
1/4 cup mayonnaise
2 teaspoons sherry vinegar
Pinch saffron threads
2 tablespoons finely chopped fresh parsley
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