Paprika-Roasted Potatoes with Tomato-Sherry Sauce

Smoked paprika, tomatoes, sherry and red bell peppers make a Spanish-style sauce for oven-roasted red potatoes.


  • 21/2 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


  1. Preheat the oven to 400°F.
  2. 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.
  3. Roast for 25 to 30 minutes, or until lightly browned and tender when pierced with a knife.
  4. 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.
  5. 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.
  6. Transfer to a serving bowl and serve immediately.