A healthy and simple take on a classic Spanish tapas dish, Patatas Bravas. Full of crisp potatoes, fresh herbs and a flavorful red sauce, this is the perfect small plate to share with those you love!
- 2 lbs red skin potatoes, washed and cubed
- 3 Tbsp extra virgin olive oil
- sea salt to taste
- 1/4 cup fresh chives, chopped (plus a few more for topping)
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 6 oz can Tomato paste
- 1 Tbsp Texas Pete hot sauce (or other hot sauce)*
- Topping options: fresh parsley or fresh chives
- Soak the chopped potatoes in hot water for 10-15 minutes. Drain and thoroughly dry.
- Preheat the oven to 400 degrees fahrenheit.
- Dry the potatoes then toss with 2 Tbsp extra virgin olive oil, sea salt and 2 Tbsp chives.
- Bake the potatoes 20-25 minutes, until golden brown and easily poked with a fork.
- While the potatoes are cooking, make the sauce. In a skillet, heat 1 Tbsp olive oil, 2 Tbsp chives, and about a 1/2 tsp of sea salt. Cook for 1-2 minutes.
- Add the smoked paprika, red pepper, and stir. Then add the tomato paste, hot sauce, and 1 1/2 cups of water. Simmer 10-12 minutes.
- Remove the sauce from heat and set it aside.
- Remove the potatoes from the oven and sprinkle with sea salt to taste. Divide into 4 serving dishes and top with sauce and fresh herbs.
*If following low FODMAP, make sure the hot sauce does not contain garlic or onion.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
Adapted from Minimalist Baker
- Category: side dish, tapas, low fodmap, vegan, vegetarian, grain free, gluten free
- Cuisine: Spanish