Spicy, Aromatic and a wonderful appetizer or side dish, Spanish Angry Potatoes are easy to make and wonderful to share. The traditional preparation of this dish uses only white potatoes and those potatoes are fried. We’ve lightened up the dish and made it better for all of us by replacing some of white potatoes with antioxidant-rich sweet potatoes and roasting the delicious veggies.

Don’t worry about having to buy the wide variety of spices used in this recipe – the seasoning mix is not only wonderful on potatoes – it’s also great on a piece of fish or chicken. Make a double recipe and save some for cooking later in the week.

Smoked Paprika is one of our favorite spices. It’s got a great smoky aroma and meaty taste and is a super substitute for meat or pork. The paprika pepper is 6 times higher in Vitamin C than tomatoes! As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Patatas Bravos – Angry Potatoes with Smoked Spanish Paprika

• 2 LBs Fingerling Potatoes, either very small, or cut in half
• 2 LBs Sweet Potatoes, peeled and chopped into the same size as the potatoes
• 3 TB Extra Virgin Olive Oil
• 1 Recipe *Spanish Spice Rub
• 2 TB Chives and 2 TB Parsley, Chopped

Toss the potatoes in the olive oil and spice rub and spread out on an aluminum foil lined sheet pan. Place the spiced rubbed potatoes in a 400F oven and roast for 35 – 45 minutes, or until browned on the edges. Remove from the oven and sprinkle with chives and parsley to serve.

*Spanish Spice Rub

• 1 TB Coriander Seed
• 1 TB Cumin Seed
• 1 TB Fennel Seed
• 1 TB Mustard Seed
• 1 TB Dried Oregano
• 1 TB Onion Powder
• 1 TB Garlic Powder
• 1 TB Kosher Salt
• ½  TB Black Pepper
• 2 TB Smoked Paprika

In a dry pan over medium heat, toast the first four ingredients until fragrant. Add to the rest of the spices and grind well in a spice grinder.