Spanish Roasted Potatoes


  • 2 lbs. potatoes, washed, patted dry, and cut into 1-inch pieces (try to make them as uniform as possible to ensure even roasting)

  • 3 Tbs. olive oil, divided use

  • 1 tsp. salt, divided use

  • ½ an onion, chopped

  • 3 garlic cloves, minced

  • ½ c. white wine (or substitute chicken or vegetable broth)

  • 2 Tbs. tomato paste

  • 14 oz. canned crushed tomatoes (no salt added preferred)

  • 2 tsp. hot sauce

  • 1 tsp. smoked paprika

  • 1 tsp. honey or sugar


Preheat oven to 375°F.  In a large bowl, toss potatoes with 2 Tbs. olive oil and ¼ tsp. salt.  Spread onto a baking sheet in a single layer and roast until browned, about 50 minutes.  Meanwhile, heat 1 Tbs. olive oil in a medium pot over medium-high heat.  Add the onion and cook until starting to brown, about 4-5 minutes, stirring occasionally.  Add the garlic and cook for another minute, stirring frequently.  Add the white wine and increase heat to high.  Boil until mixture is reduced in volume by half, then stir in the tomato paste.  Add the crushed tomatoes, hot sauce, smoked paprika, honey or sugar, and the remaining ¾ tsp. salt and stir well.  Reduce heat to a simmer and allow sauce to cook while potatoes are roasting.  If desired, blend the sauce until smooth using an immersion blender or in a stand blender (be very careful of the hot steam that builds up if using the latter method).

When potatoes have browned, remove from oven and toss with enough tomato sauce to liberally coat.  Return to oven and continue to roast until tomato sauce begins to caramelize, about 10 minutes.  Serve potatoes with remaining tomato sauce on the side.

Recipe adapted from: