The chef of Washington, D.C.’s Del Mar restaurant turns the popular Spanish tapa into a dippable party snack
Fabio Trabocchi’s Roasted Patatas Bravas
1 lb. ripe plum tomatoes, halved
2 Tbsp. chopped fresh herbs (such as basil, flat-leaf parsley, rosemary, thyme)
1 tsp. lemon zest (from 1 lemon)
2 garlic cloves, crushed
½ cup plus 3 Tbsp. extra-virgin olive oil, divided
3 tsp. kosher salt, divided
¾ tsp. black pepper, divided
1 tsp. sherry vinegar
½ tsp. granulated sugar
1½ tsp. sweet paprika, divided
½ tsp. smoked paprika, divided
3 to 4 large russet potatoes (about 51/3 lbs.), peeled and cut into 1-in. spears
1. Preheat oven to 425°. Combine tomatoes, herbs, zest, garlic, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper in a bowl. Place tomatoes, cut side up, on a rimmed baking sheet. Bake until soft and caramelized, about 40 minutes.
2. Combine roasted tomatoes, vinegar, sugar, 1 tablespoon oil, ½ teaspoon sweet paprika and ¼ teaspoon smoked paprika in a food processor until smooth, about 15 seconds.
3. Raise oven temperature to 450°. Toss potatoes with ½ cup oil, 1 teaspoon salt and ½ teaspoon pepper on a rimmed baking sheet; spread in an even layer. Bake until golden brown, about 45 minutes.
4. Sprinkle 1 teaspoon salt, 1 teaspoon sweet paprika and ¼ teaspoon smoked paprika over hot potatoes; toss to coat. Serve with brava tomato sauce.
Serves: 4 to 6
Active time: 30 minutes
Total time: 1 hour, 10 minutes