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Spanish Inspired Potatoes

September 22, 2012


I was drinking my classic AM beverage — iced coffee with chocolate soy milk — this morning when all of a sudden an idea for potatoes popped into my head, clear out of the blue.

What would happen, I thought, if I switched up fantastic a boil-smash-n-bake potato recipe I’d discovered on Pinterest by enlivening it with a spicy sauce & some really good Spanish paprika. Kind of like Potatoes Bravas, the ubiquitous tapas I’d first fallen for at an outdoor cafe in Barcelona years ago.

What happened was: It turned out great!

You’ll Need:

Small whole potatoes (fingerling, red or Yukon gold)


Salt & Pepper

Best quality Spanish paprika

Spicy Enchilada Sauce

A pot of salted water

A potato masher or other implement to smash the potatoes

A shallow baking dish large enough to hold all the potatoes once they’re smashed

A pastry brush


1. Boil the potatoes, whole with skin on, for about 15 minutes, until they soften enough to be easily pierced with a fork.

2. While they’re boiling, coat the baking dish with EVOO.

3. Remove the potatoes from the water & place them in the baking dish.

4. With the masher or other implement smash them once, so they crack open and flatten somewhat.

5. Brush them with EVOO, sprinkle them generously with salt, pepper & paprika.

6. Put the oven on 425, with the convection fan on if you have one.

7. Bake for 20 minutes, until the potatoes are nicely crisped.

8. Spoon a small amount of spicy enchilada sauce over the potatoes & return to the oven briefly just to heat thru, using the broiler if desired.

9. Serve immediately.

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