Appetizer Side Dish

Roasted Patatas Bravas with Romesco Sauce

  • Ready Time: 45min
    No Reviews
  • Prep Time: 25min
    Cook Time: 20min
  • Potato Type: Reds
  • Serves: 4
    Prep Method: Baked
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Offer this Spanish-inspired dish as an appetizer or add shrimp and serve as a main course. For a spicy version, use smoked hot paprika instead of smoked sweet paprika. If making this for a party, please note that the sauce can be made 1 week ahead and refrigerated. Garnish with parsley leaves before serving, if desired.


  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 teaspoons smoked sweet paprika or smoked hot paprika, divided
  • 1 pound medium-sized red potatoes (unpeeled), each cut into 8 wedges
  • Optional: 18 medium-sized peeled, deveined raw shrimp tossed with ½ teaspoon smoked sweet paprika or smoked hot paprika
  • 1 12-ounce jar roasted red bell peppers, drain all but 2 tablespoons liquid from jar
  • 1/2 cup toasted whole almonds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Sherry wine vinegar or red wine vinegar
  • 1 large garlic clove, peeled

Prep Time: 25min | Cook Time: 20min

  1. Preheat oven to 450°F. Mix oil and ½ teaspoon paprika in large bowl.
  2. Add potatoes (if using optional shrimp, add shrimp tossed with paprika) and toss to coat.
  3. Sprinkle with salt and pepper.
  4. Separate potatoes and shrimp (if using) on heavy large rimmed baking sheet.
  5. Roast until potatoes are heated through, about 20 minutes (if using shrimp, remove when just cooked through, after first 8 minutes).
  6. Meanwhile, combine red bell peppers including 2 tablespoons reserved liquid from jar, almonds, oil, vinegar and remaining ¾  teaspoon paprika in food processor.
  7. Blend until almost smooth. Pour Romesco sauce into bowl. Season to taste with salt and pepper.
  8. Transfer potatoes (and shrimp, if using), to platter. Serve sauce alongside.


For a spicy version, use smoked hot paprika instead of smoked sweet paprika.


Vitamin C18.8%


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