In the mood for tapas? Don’t forget this tasty comfort food side dish.

Every now and then, Wally will ask if I’m planning on making tapas. Like the cashew curry chicken, this recipe transports us back to one of our most memorable destinations. I have a couple tried-and-true recipes for tapas, one of them being patatas bravas. There's something comforting and magical that happens when hot crispy golden potato wedges are topped with a smoky tomato sauce.

A tapas mainstay in Spain, patatas bravas, or “fierce potatoes,” are one of our favorites.

I recently started baking these in the oven and like the texture the potatoes get. It’s lower in fat than frying them, and there’s no oil splatter to clean up, which is a win in my book.

This recipe yields about four servings and makes a lot of sauce, which you can use on eggs the next morning. I use a 14.5-ounce can of Muir Glen Organic Fire Roasted Diced Tomatoes, as I like the texture and flavor.

Ingredients

For the patatas:

• 2 pounds red-skin potatoes, quartered into bite-size pieces

• 3 tablespoons olive oil

• sea salt

• garlic powder

For the sauce:

• 1 tablespoon olive oil

• pinch of sea salt

• ½ yellow onion, diced

• 3 cloves of garlic, minced

• 1 teaspoon pimentón or smoked paprika

• ¼ teaspoon cayenne pepper

• ½ teaspoon garlic powder

• 1 14.5-ounce can fire-roasted diced tomatoes

Preparation

Preheat oven to 450 degrees.

Add water to a large pot and bring to a boil.

Add potatoes and cook for 5 minutes. Do not overcook.

Pour potatoes into a colander, rinse with cold water to stop cooking, and let dry.

Toss potatoes with 3 tablespoons olive oil, salt and garlic powder. Scatter on a sheet pan.

Bake for 25-30 minutes, until golden brown.  

While the potatoes are baking, prepare the sauce. Heat 1 tablespoon of olive oil over medium-low heat.

Once hot, add the onion and sauté for 6-8 minutes, stirring occasionally until onions are translucent.

Add the garlic and stir for 30 seconds, then add spice mixture of smoked paprika, cayenne and garlic powder. Cook for 2-3 minutes more and let cool.

Purée fire-roasted diced tomatoes, sautéed onion, garlic and spice mixture in a food processor until slightly coarse in texture. (If you prefer a smoother sauce, use a 6-ounce can of tomato paste.)

Remove potatoes from oven and sprinkle with a bit more salt to taste. Drizzle with tomato sauce.

Enjoy your tapa! –Duke