Tapas: Patatas Bravas
This rather simple little preparation is a standard on most tapas menus and, as one might expect, there are many variations. Typically, it involves potatoes that are deep-fried, but pan-fried, roasted and even boiled versions occur. The sauce, while always spicy, can be quite copious, or else little more than a glaze, and recipes often incorporates tomato in the mix, with mayonnaise sometimes being added, both as a sauce ingredient proper, or else drizzled on top before service. Today, I am going to roast chunks of potatoes and then quickly fry them in a light but piquant sauce…
- 3 medium potatoes, cut into bit size cubes;
- ½ tsp. Smoky Spanish Paprika;
- ½ tsp. Salt;
- 1 pinch Pepper;
- 1 tsp. Garlic Puree;
- 2 tbsp. good Olive Oil;
- 3 tbsp. Tomato Sauce;
- 1 tbsp. Chili Paste (Sambal Oelek works well);
- ½ tsp. Sugar;
- 2 tbsp. White Vinegar;
- Chopped Parsley for garnish (optional).
Put the potato chunks in a bowl. Sprinkle with the paprika, salt, and pepper, then stir in the garlic and oil. Set aside to marinate for 30 minutes or so.
Mix the tomato sauce, chili paste, sugar and vinegar together in a bowl and set aside for the sauce.
Pre-heat your oven to 375 degrees and transfer the potatoes to a roasting pan, spreading them out so that none of the chunks are touching each other. Roast for about 45 minutes or so until the chunks are tender at the center and lightly browned and just a little crispy on the outside.
Heat a little oil in a pan over moderate heat and then add in the sauce ingredients. As soon as the sauce starts to bubble, throw in the potatoes and sauté until all is heated through and the sauce has reduced to a glaze. If using, stir in the chopped parsley and serve.
This is excellent just as it is, or you can serve some mayonnaise, extra chili sauce, or a blend of both on the side as a dip. Toothpicks are often stuck in to some of the chunks for ease of eating without cutlery.