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Stir in the jarred and freshly chopped tomatoes together with your chili flakes, paprika, balsamic, and honey.
Arrange the potatoes into a bowl or a platter and spoon over the sauce or use your sauce as a dip on the side.
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Healthier Patatas Bravas
Patatas bravas is a very popular tapas dish native to Spain. It’s usually crispy fried potato cubes, served with a delicious spicy sauce.
Who doesn’t love crispy potatoes dipped in sauce?!
Our version is not traditional, but still delicious.
It’s quick and easy to make at home with only a handful of simple ingredients!
I baked the potato cubes to crisp them up, then made a quick, slightly spicy tomato-based sauce to serve.
🥔Potatoes are a WHOLE FOOD and a very nutrient-dense food option, especially for active people requiring higher carbs for energy!
Patatas Bravas are an awesome side dish or snack idea for your kids & growing teens!
I have 6 of ’em at home, and I gotta tell ya that potatoes sure stretch the family food budget with our large crew!
Did you know that potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?
💪🏾 Bonus Points: Consider eating the potato skin to capture all of the potato’s nutrition.
The potato skin has more nutrients than the inside of the potato. It has lots of fiber, and about half of a medium potato’s fiber is from the skin.
🌶 Add more or less chili flakes to your sauce depending on your personal heat preferences.
6 servings
Ingredients:
-
2 lbs potatoes, cut into 2-inch cubes (can be peeled or skin-on)
-
2 Tbsps avocado oil or olive oil
-
1 tsp sea salt
-
1/2 tsp garlic powder
-
1/4 tsp freshly ground black pepper
Sauce:
-
1/2 Tbsp olive oil
-
1 onion, diced
-
3 fresh garlic cloves, minced
-
1 x 14 oz jar high-quality chopped tomatoes
-
1 pint fresh cherry tomatoes, chopped
-
1/2 tsp chili flakes
-
2 tsps smoked paprika
-
1 Tbsp balsamic vinegar
-
1 Tbsp raw honey
-
sea salt and pepper, to taste
-
freshly chopped parsley, to garnish
Instructions:
Heat your oven to 425 degrees f. and line a large baking tray with parchment paper.
Bring a large pot of salted water to a boil.
Carefully add in your chopped potatoes and simmer for 3 minutes. Drain really well, then transfer to the prepared baking tray.
Drizzle with oil and sprinkle with sea salt, garlic powder, and pepper. Toss then arrange in a single layer.
Bake for 40-45 minutes, or until nicely crisp and golden.
To make your sauce:
Meanwhile, heat the oil in a saucepan over medium heat. Sauté the onion until it softens, about 3 minutes. Stir in the garlic and cook for a minute longer.
Stir in the jarred and freshly chopped tomatoes together with your chili flakes, paprika, balsamic, and honey.
Simmer, stirring occasionally for about 12-15 minutes, or until thickened a bit.
Taste and adjust the seasonings to your preferences.
Arrange the potatoes into a bowl or a platter and spoon over the sauce or use your sauce as a dip on the side.
Sprinkle with chopped fresh parsley and enjoy!
❤️Rachel
Ingredients
- 2 lbs potatoes, cut into 2-inch cubes (can be peeled or skin-on)
- 2 Tbsps avocado oil or olive oil
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
Sauce:
- 1/2 Tbsp olive oil
- 1 onion, diced
- 3 fresh garlic cloves, minced
- 1 x 14 oz jar high-quality chopped tomatoes
- 1 pint fresh cherry tomatoes, chopped
- 1/2 tsp chili flakes
- 2 tsps smoked paprika
- 1 Tbsp balsamic vinegar
- 1 Tbsp raw honey
- sea salt and pepper, to taste
- freshly chopped parsley, to garnish
Instructions
- Heat your oven to 425 degrees f. and line a large baking tray with parchment paper.
- Bring a large pot of salted water to a boil.
- Carefully add in your chopped potatoes and simmer for 3 minutes. Drain really well, then transfer to the prepared baking tray.
- Drizzle with oil and sprinkle with sea salt, garlic powder, and pepper. Toss then arrange in a single layer.
- Bake for 40-45 minutes, or until nicely crisp and golden.
To make your sauce:
- Meanwhile, heat the oil in a saucepan over medium heat.
- Sauté the onion until it softens, about 3 minutes. Stir in the garlic and cook for a minute longer.
- Stir in the jarred and freshly chopped tomatoes together with your chili flakes, paprika, balsamic, and honey.
- Simmer, stirring occasionally for about 12-15 minutes, or until thickened a bit.
- Taste and adjust the seasonings to your preferences.
- Arrange the potatoes into a bowl or a platter and spoon over the sauce or use your sauce as a dip on the side.
- Sprinkle with chopped fresh parsley and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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