Papas Bravas Recipe
Yield: 4 appetizer servings
Ingredients:
1½ lbs. fingerling potatoes - washed and cut lengthwise
2 teaspoons Essential Pantry Rice Bran Oil
Fine Grey Sea Salt and Tellicherry Peppercorn to taste
1 tablespoon Essential Pantry Rice Bran Oil
½ cup yellow onion – finely diced
2 tablespoons garlic - minced
2 teaspoons hot Pimenton De La Vera
1 tablespoon Italian parsley - minced
2 cups canned Tomatoes
2 tablspoons Extra Virgin Olive Oil
Ingredients:
Preheat oven to 425 F.
1. In a bowl toss the cut fingerling potatoes with 2 teaspoons of rice bran oil, and salt and pepper.
2. Lay the potatoes cut side down on a sheet pan with parchment, foil or silicone sheet
3. and bake about 20 minutes or until done.
While the potatoes are cooking make the sauce.
4. In a 1 quart sauce pan heat the oil on medium high heat, add the onions and cook 2 min,
5. Add the garlic and minced Italian parsley and cook 3-4 min or until just starting to brown.
6. Add the smoked paprika and tomatoes, reduce heat to medium and cook about 15 min or until thickened and tasty.
7. Season with sea salt and fresh ground pepper.
8. Sauce should be fairly smooth but not a puree.
9. Drizzle the sauce with extra virgin olive oil right before serving.
Serve the potatoes with the sauce on the side. Both should be warm.
