Spanish Roasted Potatoes with Tomato Sauce

This recipe makes more than enough sauce for the potatoes, so you can double the amount of potatoes for more servings, or save the extra sauce for later. It will keep a week in the refrigerator.

  • Prep time: 5 minutes
  • Cook time: 1 hour
  • Yield: Serves 4 as a side dish


  • 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup white wine (can substitute stock)
  • 2 Tbsp tomato paste
  • A 14-ounce can of crushed tomatoes
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar


1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

Serve with the remaining tomato sauce as an appetizer or side dish.

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  • Sam Raia

    I am serving pork loin. Are these a good choice?

  • Steps

    I have been making potato dishes as part of a dinner challenge for about 6 months. I made this recipe for “Spanish food” night. I loved your recipe, and especially thought that baking the potato with the sauce gave them a special little kick. Thanks for posting the recipe.

  • Aljawharah

    I don’t have a can of crushed tomatoes so I’m using a regular tomatoes mixed in the blender.
    Hope it works!
    I tried it once before but without wine and it came out pretty good!

  • Randi

    If you were making these ahead of time, would you still toss the potatoes in the sauce and reheat it that way? Or would you keep the sauce and the potatoes separate and then mix them together once they’re both reheated? Thanks!

    • Elise

      Hi Randi, I think if you tossed them together first, then the potatoes would absorb more of the flavors of the sauce when you reheated them.

      • Randi

        Thanks! I decided to toss them together and am hoping they don’t get too mushy! But I have some extra sauce as well in case they get dried out.

  • angie

    Just came back from a family beach trip. After making these one night for dinner, my nephew asked if I could keep making dinner for the rest of the week. The potatoes were a huge hit.

    • Elise

      Great Angie, I’m so glad you liked them!

  • sylvie

    I just made this for my husband and sons. They love it! It is perfect :) Thank you for sharing the recipe.

  • TDot

    Can’t wait to make these but I’m wondering how crucial it is that the paprika is “smoked”?
    Is it worth going out to find some or would regular paprika work?

    Do you like the taste of barbecued potato chips? If so, it is worth going out and getting some smoked paprika to experiment with for lots of recipes. If not, then I would say no. ~Elise

  • Chris

    I was wondering if anyone had ever used another veggie besides potatoes (like swedes or turnips)? The preparation would seem to lend itself to lots of different root veggies.

  • Bella

    Meh, I have some McCormick smoked paprika due to the gaga craze exhibited on the Food Network (a-la smoked ‘PAPA-rika’).

    I can’t see what the interest is. To me, it’s virtually tasteless, which is weird because I don’t care for spices and herbs, just salt, pepper, and a touch of garlic! I expected to get a ‘wow’, but nope!

    Paprika goes flat easily. One day it can be vibrant and a few weeks later, nothing. Sounds to me like you have some old smoked paprika. It should have the flavor of BBQ potato chips, smokey and spicy. ~Elise

  • Anonymous

    Nice recipe but I will have to decline the yukon gold potato. There is something in it that makes me radically ill and I am unable to digest them properly.

    Use any potato you wish. ~Elise

  • Rita

    I made these for dinner tonight and had a nice glass of sparking, sweet Spanish red wine with them. Really good and will definitely make again. The sauce would be good just to have on hand for other things also! These would be good to have for breakfast with eggs. I may do that with the leftovers. :o)

  • wies

    Hi Elise.
    Thanks for many lovely recipes.
    I make a similar potato dish, which I call patatas con todos. I use onions, garlic (lots!), cubed bacon or pancetta, and cubed chorizo ,which gives a lovely smokey paprika flavour. Sometimes I add sweet peppers and/or tomatoes.
    I’ll try your version soon, as it sounds very good too.

  • Alyssa

    Hey Elise,

    Do you think sriracha or sambal would work well with this? I don’t have any tabasco on hand.

    Perhaps. If you try it, please let us know how it turns out. ~Elise

  • Kevin

    I ran across a variation on this that added a good splash of a dark beer at the end and glazed the potatoes in it. It’s become my favorite. Sumptuous.

  • Val from PA

    Must be the time of year for roasted potatoes! I made an eerily similar recipe a few weeks ago for cajun spiced roasted potatoes… Like your recipe, it called for tomato paste which I have to say is a very interesting and welcome addition to the potatoes!

  • Lida

    Beautifull! Another similar dish “lebanese style hot potatos”: roast, fry, or boil peaces of potatoes then mix with sauted chopped cilantro(whole bushel), garlic(4 cloves +) and hot pepper or red pepper for milder result and some salt. Huge fan Elise, thank you for all the wonderfull recipes!

  • Elizabeth

    I wonder if I could use chipotles in adobo to add a spicy, smoky, tomatoey flavour?

  • jonathan

    a kismet moment. i had these on saturday at a tapas bar in the ironbound district of newark, nj, prior to a concert. mine were simply roasted red skins tossed in a chipotle mayo, however. these would clean their clock, no doubt!

  • Jean Marie

    Looks yummy. I get smoked paprika at Penzey’s and imagine it can be ordered from them online if you don’t have one where you live. It really does add a special something to recipes.