Salchichón & Roasted Red Pepper Patatas Bravas


2 lb potatoes, cut into large chunks

3 tbsp olive oil, divided

3/4 tsp smoked paprika, divided

1/2 tsp each garlic powder and ground cumin

1/4 tsp each salt and pepper

1 small onion, finely chopped

1 pkg (4 oz) Campofrio Salchichón, sliced

2 cloves garlic, minced

1 1/3 cups tomato sauce

1/2 cup chopped drained jarred roasted red peppers

2 tbsp chopped fresh parsley


This comforting dish makes a delicious main course for brunch or lunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves: 6


Preheat oven to 400°F. Toss together potatoes, 2 tbsp olive oil, 1/2 tsp smoked paprika, garlic powder, cumin, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Bake for 30 to 35 minutes or until golden brown and tender.


Meanwhile, heat remaining oil in skillet set over medium heat; cook onion, salchichón and garlic for about 5 minutes or until onion is translucent. Stir in tomato sauce, red peppers and remaining smoked paprika; bring to simmer. Simmer for 6 to 8 minutes or until thickened; spoon over potatoes. Sprinkle with parsley.


Tip: Serve with poached or fried eggs if desired.