Patatas Bravas Style Loaded Potatoes

Ingredients

• 400 g potatoes (peeled and cubed)
• 1 tsp olive oil (for roasting potatoes)
• salt (to taste)
• 0.5 onion (chopped)
• 0.5 red pepper (chopped)
• 0.5 courgette (chopped; also known as zucchini)
• 4 turkey meatballs
• 1 tsp fresh garlic (minced)
• 1 tsp paprika
• 1 tsp plain flour (used as a thickener)
• 200 ml chicken stock

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Peel and cube the potatoes. Place them in a pot of water and parboil until you can just about stick a knife through them.

3. 3

   Drain the potatoes and place them on a baking tray. Drizzle with a little olive oil and season with salt. Shake the tray to coat evenly.

4. 4

   Roast the potatoes in the oven for 30 minutes until golden and crispy.

5. 5

   While the potatoes roast, prepare the vegetables and sauce. In a large pan, begin sautéing the chopped onion, red pepper, and courgette.

6. 6

   In a separate smaller pan, heat the fresh garlic and paprika for about 30 seconds until fragrant.

7. 7

   Add the 1 tsp of plain flour to the garlic and paprika mixture and cook for another minute, stirring constantly.

8. 8

   Gradually add the chicken stock to the small pan, mixing continuously until the sauce is well combined and begins to thicken. Let it simmer away.

9. 9

   Once the vegetables in the large pan have some color, add the 4 turkey meatballs and cook until heated through and browned.

10. 10

    Combine the roasted potatoes, sautéed vegetables, and meatballs in the large pan or a serving bowl.

11. 11

    Pour the thickened paprika sauce over the potato and meatball mixture and toss to combine before serving.

Notes

The author notes that you can use a dollop of Greek yogurt as an alternative thickener for the sauce instead of flour, though flour is recommended for better consistency. If using yogurt, add it after taking the sauce off the heat.

Nutrition per serving

• main course
• high-protein
• weight loss
• meal prep
• roasted
• turkey