Spanish Potato Casserole
An American version of the Spanish Patatas Bravas.
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Photo: 12 Tomatoes Creative Team[/caption]
This potato casserole is inspired by the Spanish Patatas Bravas, which are typically fried and spiced potatoes served with a creamy tomato sauce and lemony aioli. We’re going to take the components of these potatoes and make a home cook’s version that you can serve as a side dish for a holiday or even a weeknight dinner. They’re saucy, toasty, and all-around tasty.
Start with roasting the potatoes and season with smoked paprika, salt, and pepper. This will start the caramelization of your potatoes, get them nice and smoky. The first part is all about getting these taters cooked and crispy.
While your potatoes are roasting in the oven, let’s make the tomato sauce.
The sauce is a simple blend of tomato, garlic, broth, and vinegar. Make an olive oil-based roux and thicken it up with flour.
Remove the roasted potatoes from the baking dish and toss with the prepared tomato sauce to coat each potato. Sprinkle in your Manchego cheese and bake until the cheese is melty. At this point, it’s time to finish with a drizzle of prepared or homemade aioli and fresh green onions. It’s seriously so good when it all comes together.
A perfect side dish for roasted chicken, a steak dinner, or a holiday feast. Each bite is addictive and makes you crave more. An explosion of flavor and sauce. Hope you enjoy it!
Spanish Potato Casserole
Yield(s): Serves 6 - 8
10m prep time
40m cook time
you're making mealtime meaningful.
Ingredients
- 2 lbs. red potatoes, cut into bite-sized chunks
- 1/3 cup olive oil
- 4 teaspoons smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
- 1 cup Manchego cheese, finely grated
- 3 tablespoons green onions, sliced thin
- 1 bottle chipotle aioli, for drizzling
For sauce:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup tomato sauce
- 1 cup chicken broth
- A splash of red wine vinegar
Preparation
- Preheat the oven to 450°F and prepare a 9x13 dish.
- Toss the potatoes in a bowl with olive oil, paprika, salt and pepper. Spread evenly on a 9x13 tray.
- Roast potatoes in the oven for 20 minutes, then toss and continue cooking for 10 - 15 minutes
- Make the tomato sauce sautéing olive oil and minced garlic cloves in a sauce pot. Add the flour to the pan before the garlic starts to get brown.
- Add the tomato sauce and chicken broth to the pan, and bring to a boil. Once thickened, remove from heat and add a splash of vinegar. Taste for seasoning.
- Drizzle potatoes with sauce, top with grated Manchego cheese, and bake for 10 minutes or until cheese is melted.
- Serve potato with a drizzle of aioli and sliced green onion.