Method
Parboil and roughen the potatoes
Heat the oven to 230°C (450°F). Scrub 900 g of waxy potatoes, cut them into irregular 2 cm (3/4 in) chunks, and place them in a large saucepan. Cover with cold water by about 2.5 cm (1 in), bring to a boil, then lower the heat to a steady simmer. Start checking at 6 minutes; the outside should yield to a knife while the centers remain firm. Drain well, return the potatoes to the dry pan, and shake the pan several times to roughen the edges. Let the steam escape for 5 minutes.
00:06:0000:05:00Roast the potatoes until deeply crisp
Add 45 ml of olive oil for roasting and 4.5 g of fine sea salt for potatoes to the potatoes and toss until every rough edge is coated. Spread them in one uncrowded layer on a sturdy rimmed sheet pan; use a second pan for a scaled batch rather than crowding the pieces. Roast for 25 to 30 minutes, turning once after about 15 minutes. Start checking at 25 minutes and continue until the potatoes are richly golden, crisp at the corners, and tender through the center.
00:25:0000:15:00Soften the onion and garlic
While the potatoes roast, finely chop 120 g of yellow onion and mince 2 garlic cloves. Warm 15 ml of olive oil for sauce in a small saucepan over medium heat. Add the onion and cook, stirring often, for 6 to 8 minutes until soft and lightly golden; lower the heat if it begins to brown sharply. Add the garlic and stir for 30 seconds, just until fragrant.
00:06:0000:00:30Simmer and blend the brava sauce
Lower the heat to medium-low. Stir in 4 g of sweet smoked paprika, 1 g of hot paprika, and 6 g of cornstarch for about 20 seconds, keeping the mixture moving so the paprika does not scorch. Gradually whisk in 250 g of tomato passata and 120 ml of low-sodium vegetable broth, then add 15 ml of sherry vinegar and 1.5 g of fine sea salt for sauce. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring frequently, until the sauce looks glossy and leaves a clear trail across the bottom of the pan. Start checking at 8 minutes. Blend with an immersion blender until smooth, keeping the blade submerged to prevent hot splashes.
00:00:2000:08:00Sauce and serve immediately
Transfer the hot potatoes to a shallow serving dish. Spoon enough warm brava sauce over the top to coat several surfaces while leaving some crisp edges exposed, and serve the remaining sauce alongside. Finish with fresh parsley (optional) and bring the dish to the table immediately.
Smart Substitutions
- No hot paprika? Use a small pinch of cayenne with extra sweet smoked paprika.
- No sherry vinegar? Use apple cider vinegar for a similarly clean, fruity acidity.
- No passata? Blend canned tomatoes until smooth, then measure the required amount.
- Prefer a milder sauce? Reduce the hot paprika by half while keeping the smoked paprika unchanged.
Tips and Variations
- Choose waxy or all-purpose potatoes so the chunks hold their shape through parboiling and roasting.
- Roughened potato edges create more surface area for browning; shake the drained potatoes firmly but stop before they break apart.
- Sauce the potatoes only when the serving dish is ready, so the crisp corners stay distinct.
What Went Wrong?
- Potatoes are pale instead of crisp Spread them farther apart and continue roasting; crowded pieces trap steam and slow browning.
- Potatoes break during parboiling Shorten the simmer next time and drain as soon as only the outer edges feel tender.
- Sauce tastes bitter The paprika likely scorched; keep the heat low when adding it and whisk in the liquid promptly.
- Sauce is too thick Whisk in a small splash of vegetable broth until it falls from a spoon in a slow ribbon.
Nutrition Estimate
- Fiber: 7 g per serving
- Sodium: 650 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
