Paprika-Roasted Potatoes with Tomato-Sherry Sauce

This recipe is a variation on a traditional Spanish tapas dish. Oven-roasted potatoes are tossed with a tomato sauce that’s been simmered with onion, garlic, sherry and smoked paprika. The rich, pungent flavors make this dish a nice accompaniment for simple entrees like grilled steak or broiled fish.

Paprika-Roasted Potatoes with Tomato-Sherry Sauce

Paprika-Roasted Potatoes with Tomato-Sherry Sauce

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Smoked paprika, tomatoes, sherry and red bell peppers make a Spanish-style sauce for oven-roasted red potatoes.
Yield: 6 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
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Ingredients

  • 2-1/2 lbs red potatoes
  • 4 tablespoons olive oil, divided
  • 3 teaspoons smoked paprika, divided
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 medium red bell pepper, cut into 1/2-inch pieces
  • 1 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup sherry
  • 1 cup crushed tomatoes

Instructions

  • Preheat the oven to 400°F.
  • Scrub the potatoes, cut into bite-sized chunks and place in a large bowl.
  • Drizzle 2 tablespoons of the olive oil over them and season with 1 teaspoon of the smoked paprika, salt and a few grinds of black pepper.
  • Toss to coat well and arrange the potatoes in a single layer on a baking sheet.
  • Roast for 25 to 30 minutes, or until lightly browned and tender when pierced with a knife.
  • While the potatoes roast, heat the remaining 2 tablespoons of olive oil in a large pan over medium heat.
  • Add the bell pepper and cook until slightly softened, 2 minutes. Add the onion and garlic and continue cooking until soft and golden, 4 to 5 minutes longer.
  • Add the sherry and tomatoes and simmer gently until thick, 10 minutes, stirring occasionally.
  • Season to taste with salt and pepper. Add the cooked potatoes and combine well.
  • Transfer to a serving bowl and serve immediately.
Author: Lynne Webb
Course: Side Dishes
Cuisine: Spanish
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