Need a little twist on the roasted vegetable theme? There's no need to limit your bravas to patatas - incorporate the tangy sauce from this Spanish standard with your favorite medley of root vegetables. Think small carrots roasted whole, julienned parsnips or celeriac, or Jerusalem artichoke wedges. Serve with a side of garlicky sauteed greens or fresh spring-mix salad for a complete meal.
2-3 cups root vegetables (potatoes, parsnips, carrots, etc) cut to your desired shape
2-3 Tablespoons cooking oil (avocado or canola work well)
Salt and pepper
For the sauce:
1/3 C. ketchup
2 Tablespoons mayo
1/2 Tablespoon white vinegar (or try Blossom Vinegar's apple jalapeno!)
1/2 Teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
Cayenne or farm-fresh chili powder to taste
For the crispiest potatoes (and root vegetables), boil or steam whole potatoes (or large pieces of root veggie) until just tender. Let cool, towel dry, then place in fridge for at least an hour (can be done a day in advance).
An hour before serving, prepare the sauce by mixing all ingredients until well blended. Store in fridge but let sit on the counter for 30 minutes before serving to take off the chill.
Heat oil in a heavy-bottomed saute pan on medium high until the oil shimmers. Add the cooled potatoes (etc) to the pan and stir frequently until all sides are crisp and lightly browned. Season with salt and pepper. Serve warm with sauce drizzled on top.