Crisp potatoes, a thick tomato sauce and a dollop of garlic mayonnaise, as in a tapas bar: Place des Épices’ organic smoked paprika from Murcia, deep, warm and subtly sweet, gives the sauce its color and its soul.
Serves 4 · 45 min
- Toss 2 lb (900 g) potatoes, cut into cubes, with 3 tbsp olive oil and salt, then roast at 425°F (220°C) for 35 minutes, until crisp.
- Meanwhile, soften 1 minced garlic clove in 1 tbsp olive oil, add 1 1/2 tsp smoked paprika and stir for 30 seconds.
- Add 1 cup (240 g) crushed tomatoes and simmer for 10 minutes into a thick sauce.
- Spoon the sauce over the potatoes and finish with a dusting of smoked paprika and a spoonful of garlic mayonnaise.
The star of this recipe: Smoked Paprika, by Place des Épices.
