Serves 6
65 min
Spanish Paprika Potatoes with Tomato Sauce and Aioli
Recipe GLPR2cfd6158a5b875
Crispy roasted potato cubes dressed in a vibrant, smoky Spanish sauce made with tomato, sweet and hot paprika, and sherry vinegar. Served warm with creamy aioli for dipping and fresh parsley garnish. A classic Spanish tapa that's vegetarian, dairy-free, and naturally gluten-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 medium russet potatoes (about 2 pounds), cut into 1-inch cubes
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) jar tomato sauce (about 1 cup)
2 teaspoons sherry vinegar
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon hot smoked Spanish paprika (or 1/4 teaspoon cayenne pepper)
1/2 cup aioli (homemade or store-bought), for serving
1 tablespoon finely chopped fresh parsley, optional
Directions
Preheat your oven to 425°F. Pat the potato cubes dry with paper towels to remove excess moisture.
Toss the dried potato cubes with 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet. Roast for 35–40 minutes, stirring halfway through, until the potatoes are golden and crispy on the outside and tender inside.
While the potatoes roast, combine the tomato sauce, remaining 1 tablespoon olive oil, sherry vinegar, sweet smoked paprika, and hot smoked paprika in a small saucepan.
Heat the sauce over medium heat, stirring occasionally, until warmed through and fragrant, about 5 minutes. Do not boil.
Transfer the roasted potatoes to a serving bowl and pour the warm paprika sauce over them. Toss gently to coat evenly.
Serve the potatoes warm with aioli on the side for dipping. Garnish with fresh parsley if desired.
