Smoky Braised Potatoes with Spicy Romesco Sauce

Smoky Braised Potatoes with Spicy Romesco Sauce Recipe

Smoky Braised Potatoes with Spicy Romesco Sauce
Pull up a chair and sit down. I have something very important to say to you.

People who tell you not to eat potatoes aren’t your real friends.

I mean, okay, you shouldn’t eat potatoes like they’re the only vegetable in existence. French fries and fresh salads aren’t exactly interchangeable. But demonizing potatoes? Saying you should never eat them ever because OMG carbs? No. I won’t have that. Not in my house!

My default method of potato preparation used to be roasting, but I’ve moved onto braising. And now I am all about braising. When you braise potatoes, you cook them on the stovetop first, add stock or broth, then finish them in the oven. The broth thickens to coat the potatoes and when they’re done, they’re tender, delicious, and they make you want to never eat un-braised potatoes again.

Spicy Romesco Sauce
Because I added smoked paprika to these braised potatoes, they’re tasty enough to eat on their own, but if you have a little time, whip up my Spicy Romesco Sauce to go with them. I make my romesco a little bit differently than most people—I use raw (not blanched!) almonds that get toasted in the oven, I never add bread, and I always add harissa for a spicy kick. We love it on baked potatoes, as a topping for burgers, and as a dipping sauce for steamed veggies. It freezes well so you can double the recipe and have some on hand for later.

This post was originally published on April 14, 2014.

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Smoky Braised Potatoes

Prep Time

10 minutes

Cook Time

55 minutes

Total Time

1 hour 5 minutes


4-6 servings


  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • 1 1/2 pounds red potatoes, cut into 1-inch pieces
  • 4 cloves garlic, sliced
  • 1/2 teaspoon smoked paprika
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Coarsely chopped parsley for serving (optional)


  1. Preheat oven to 375ºF.
  2. Heat the olive oil and butter in a large oven-safe skillet over medium-low heat. Add the onion and cook, stirring often, for about 15 minutes or until softened. Stir in the potatoes, garlic, and smoked paprika.
  3. Increase the heat to medium-high and continue to cook until the potatoes are just starting to brown, about 10 minutes. Remove from heat and pour in the broth.
  4. Cover the skillet and place it in the oven. Bake covered for about 10 minutes (or until the potatoes are tender), then remove the cover and cook until the liquid has reduced into a thick sauce that coats the potatoes, about 15-20 minutes more. Season with salt and pepper to taste and sprinkle with parsley, if using. Serve with Spicy Romesco Sauce.


If you don’t have an oven-safe skillet, no worries! Simply transfer the potatoes to a roasting dish before putting them in the oven.

Spicy Romesco Sauce

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes


about 1 cup


  • 2 tablespoons olive oil, divided
  • 1 large red bell pepper, cut into chunks,
  • 1 large tomato, cut into chunks
  • 1/2 cup raw almonds
  • 2 cloves garlic, minced
  • 1 tablespoon harissa
  • Salt and pepper to taste


  1. Preheat oven to 400ºF.
  2. Toss the tomato and pepper chunks with 1 tablespoon of olive oil on a large rimmed baking sheet. Roast for 25 minutes, stirring halfway through, then stir in the almonds and roast for 5 minutes more, until the almonds are toasted. (Be careful not to leave them in the oven for longer than this—they will burn!) Remove from the oven and allow to cool slightly.
  3. Transfer the peppers, tomatoes, and almonds to a food processor and add the remaining tablespoon of olive oil, garlic, and a teaspoon of harissa. Process until smooth. Season to taste with salt and pepper. Add additional harissa 1 teaspoon at a time until the sauce reaches your desired level of spiciness. (Because brands of harissa vary a great deal in spice level, it’s best to be conservative! I use Mina harissa and 1 tablespoon is perfect.)


If you don’t have harissa, any hot sauce you have on hand will work in this. A few pinches of red pepper flakes can be substituted for the harissa too.


You have made me want potatoes super bad now! Plus, I got a brand new oven safe pan and have been trying to figure out what to cook in it that doesn’t contain meat (most recipes are like stews and it’s spring now). Can’t wait to make this!

Yes, a life without potatoes is no life at all. I’ve never braised a potato and yours look like they’re flavor blasted to high heaven so I’m about to become a convert. The romesco sauce? Get me a straw! \

P.S. I loved your guest post on Pinch of Yum! It was so nice to see the meeting of two successful blogs!!

Demonize potatoes???? The thought of someone hating on a potato makes me feel a little violent. 😉

I grew up on potatoes. Like we seriously had potato as part of our side dishes EVERY SINGLE NIGHT. It’s a tradition I’ve kept with my little family as well. Potatoes are the BEST! And I can’t wait to try these.

I absolutely love potatoes! I usually bake or boil them until they are almost soft and then I chop them up and brown them in a pan. I’ve never braised them before, but it sounds so easy and looks really good, so I will definitely be giving it a try next time I get my potato craving!

Well braised potatoes, I had no idea! I had planned to make some scalloped potatoes for an Easter dinner this weekend, but you’ve got me thinking braised now. And I’m with you on the demonization of potatoes – so unnecessary! Thanks for the recipe.

Btw, loved your post on pinch of yum! Gave me lots to think about, as have all of your blogging on blogging posts so far. Thanks!

Well, you can’t go wrong with scalloped potatoes either. 🙂 My family usually has hashbrown casserole for Easter and I’m totally going to miss it this year since we’re not going home for the holiday.

Just found you from over at Pinch of Yum. Lovely to meet you! My husband and I are moving toward vegetarianism and I have a question about the potato recipe. What would you serve this with as a meal? Is it enough all by itself or would you add another dish?

With the romesco sauce, it really is filling enough to make a meal. I’d serve it with a light salad on the side to round it out a little bit. If you skip the romesco sauce, the potatoes would be great with baked tofu or some other protein and maybe steamed broccoli or green beans on the side.

Potatoes are awesome! They should NOT be skipped b/c they’re a carb. No way! They’re a healthy whole food, unprocessed, full of fiber and vitamins! Love them…and definitely wanna give this recipe a try! Yum!

Kiersten I love the new look of your site. I only see it via RSS so I didn’t even realise. These potatoes sound so delicious and that sauce sounds and looks creamy and inviting! By the way I’m going to be buying your book 🙂 I love the idea of it!

Potatoes are some of life’s greatest pleasures, so I could never give them up! Though, I’ve actually NEVER BRAISED THEM BEFORE. Which seems truly unfortunate now. I can’t wait to try it AND your version of romesco!

I’m going to make this for Easter! Do you know if the sauce would work with other nuts? I already have raw cashews on hand.. Thank you!

I haven’t tried the sauce with other nuts, but I do know you can make really delicious sauces with cashews. 🙂 You could skip the step of roasting them in the oven and soak them in water for a few hours instead; the resulting sauce will be creamier than the romesco made with roasted almonds. You might have to tweak the proportions of the recipe a little bit, though.

Made this last night, the Husband said ( and this is a man who loves a potato) it was best potato dish ever, thank you

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