- Servings: 4
2 lbs waxy potatoes (red or yellow)
1/2 cup olive oil, divided
1 onion, thinly sliced
3 cloves garlic, chopped
1/2 Tbsp pimenton (smoked Spanish paprika)
pinch cayenne (if using sweet pimenton - omit if using spicy)
1/2 tsp cumin
~1 lb chopped tomatoes, fresh or canned
1 Tbsp sherry vinegar
Preheat the oven to 450 degreees.
Prepare the potatoes: Put the potatoes in a pot, and cover with salted water. Bring to a boil, then reduce the heat and simmer until they're tender (about 15 minutes). Remove, and allow to cool slightly. When they're cool enough to handle, cut them in quarters into fat wedges. Toss with 1/4 cup of the olive oil, sprinkle with salt, and place on a baking pan. Roast in the oven, turning once, until crusty and slightly browned (about 10-15 minutes per side).
While the potatoes are cooking, prepare the Brava sauce: Heat the remaining 1/4 cup olive oil over medium heat in a heavy skillet. Saute the onion until translucent and soft but not browned, about 10 minutes. Add the garlic and cook until tender, another 5 minutes. Stir in the pimenton, cumin, and cayenne (if using). Add the tomatoes, and simmer 15 minutes to blend flavors. Stir in the vinegar, then puree mixture in a blender until smooth. Season to taste with salt.
To serve, drizzle the sauce either under or over the cooked potato wedges, in whatever manner seems most aesthetically pleasing. Enjoy, ideally with a glass of wine.