Patatas Bravas

Roasted potatoes with smoky spices.


  1. Preheat oven to 375°.
  2. In sauté pan, heat 1 tablespoon olive oil over medium-high heat. Sauté the onions and garlic for 5 minutes.
  3. Add the diced tomatoes, 2/3 cup water, lemon juice, ketchup, paprika, chili powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and simmer for 30 minutes.
  4. Toss the potatoes and diced red pepper with remaining 2 tablespoons oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast in a shallow baking pan for 40 minutes, stirring occasionally, until tender.
  5. In a blender, puree the tomato sauce.
  6. Add the sauce to the potatoes. Return to the oven for 20 minutes to warm through.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


3 tablespoons Carlini Extra Virgin Olive Oil, divided

1 onion, finely chopped

3 cloves garlic, minced

14.5 ounces Happy Harvest Diced Tomatoes

2/3 cup water, divided

1/2 lemon, juiced

1/4 cup Burman's Ketchup

1 1/4 teaspoons Stonemill Essentials Paprika

1/2 teaspoon Stonemill Essentials Chili Powder

1 1/2 teaspoons Stonemill Essentials Iodized Salt, divided

1 1/2 teaspoons Stonemill Essentials Ground Black Pepper, divided

3 pounds Yukon Gold potatoes, peeled and diced

2 red bell peppers, diced

Prep Time:
15 minutes

Cook Time:
1 hour, 5 minutes

Total Time:
1 hour, 20 minutes