Crisp roasted potatoes with a smoky tomato bravas sauce.
250 gPotato
40 gOnion
1 cloveGarlic
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0.5 cupWater
20 gTomato Paste
2 gPaprika
1.5 tbspOlive oil
To tasteSalt
Cut the potato into bite-size chunks and toss with half of the olive oil and salt. Spread on a sheet pan.
Bake at 220°C / 425°F until golden and crisp outside, 25 minutes.
Сook the onion and garlic in the remaining oil for 3 minutes. Stir in the paprika and tomato paste, add the water, and simmer until the sauce thickens slightly, 10 minutes.
Spoon the warm bravas sauce over the potatoes and serve right away.