Patatas Bravas

Here is a healthier take on patatas bravas, a Spanish potato dish often served with tapas. These spicy, crispy potatoes are always one of my favorites, so I was really excited when I realized I could make them at home. The potatoes are baked until they are crispy, and then they are tossed with a spicy tomato sauce. My favorite place for patatas bravas in DC is Bodega.

Start off by heating your oven to 375°F. Then, dice 1 potato per person into medium sized cubes. Toss the potatoes with olive oil and salt, and spread them on a baking sheet.

Bake the potatoes for about 45 minutes until they are browned and crispy. While they cook, prepare the spicy tomato sauce.

In a pot, brown 1/2 of a diced onion and 3 minced garlic cloves in olive oil. Add 1/2 cup of white wine (or chicken/veggie stock), bring it to a boil, and let it reduce by half. Then, mix in 2 tablespoons of tomato paste, 1 can (14 ounces) of crushed tomatoes, 2 teaspoons of hot sauce, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of sugar. Bring the mixture to a simmer, and let it cook while the potatoes bake. Taste the sauce and add some cayenne pepper if you want even more heat. You can blend the sauce if you want it to have a smoother consistency, but I just mashed it with a potato masher to break down the large tomato chunks after it cooked for a while. When the potatoes are brown, pour enough spicy sauce over them to coat them. There should be enough sauce for 4 potatoes (any leftovers would be great on chicken or as a dip for bread).

Put the potatoes back into the oven for 5-10 minutes until the sauce dries out a little bit and starts to caramelize. Then you’re ready to eat! The sauce on these potatoes is a real winner. Yummm. Olé!

This recipe is from Simply Recipes.

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