- For the Potatoes:
- 2lbs Yukon or red skin potatoes, cut into bite size pieces
- 1/4cup olive oil
- 1tsp garlic powder
- Sea salt
- For the Salsa Brava:
- 2tbsp olive oil
- 128-ounce can crushed tomatoes
- 3garlic cloves, minced
- 1small onion, diced
- 2tsp spicy Pimentón de La Vera smoked paprika
- A few dashes of hot sauce (to taste)
- Sea salt
FOR THE POTATOES:
Preheat oven to 450 degrees.
Coat potato pieces with olive oil, garlic powder and sea salt to taste, then place on baking sheet. Bake 20-25 minutes or until golden and fork tender, stirring once.
FOR THE SALSA BRAVA:
Saute onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika and hot sauce, stir and bring to a simmer.
Reduce heat and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to your taste.
Allow sauce to cool, then transfer to a food processor and puree.
Serve the potatoes in separate shallow bowls or cazuelas, drizzled liberally with the salsa brava. Garnish with parsley.