Patatas Bravas

One of my favorite Spanish tapas is patatas bravas. It is a fried potato dish topped withe a Spanish paprika sauce that is delicious. Traditionally the potatoes are deep fried, however this way avoids the hassle by cooking in the oven, and they are just as crispy!

If you are wanting a lighter patatas bravas dish, give this a try.

Ingredients:

• 4 russet potatoes, peeled and cut into large dice
• salt
• Olive oil to coat potatoes + 1/3 cup for sauce
• pepper
• Spanish smoked paprika + 2 tsp for sauce
• 1 tbsp GF flour
• 1 cup chicken stock

Preparation:

STEP 1.

Preheat the oven to 415*F. Bring a pot of water up to a boil and heavily salt. Boil the potatoes for 2-3 minutes or until just barely fork tender. Drain the potatoes and add to a bowl. Coat with olive oil, salt, pepper and paprika. Lay on a parchment lined sheet tray and roast for 25-35 minutes until crispy.

STEP 2.

To make the sauce, in a pan over medium heat add 1/3 cup olive oil, 2 tsp paprika and 1 tbsp flour and whisk for 2-3 minutes. While whisking, whisk in the chicken stock to combine. Bring up to a low simmer and whisk for another 5-10 minutes, cooking out the raw flour flavor and thickening the sauce. Season with salt to taste.

STEP 3.

Serve the potatoes topped with the bravas sauce and enjoy.