PATATAS BRAVAS - TAPAS

Whether you're in Madrid or Manhattan, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato "bravas" sauce. "Patatas bravas" actually means, "fierce potatoes" ...How could anyone resist something with such a brilliant name?
PATATAS BRAVAS - TAPAS
PATATAS BRAVAS - TAPAS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    . 4 medium potatoes, peeled and halved (approximately 1 3/4 lbs)

  • 2

    . 2 cloves of garlic peeled and finely sliced

  • 3

    . 2 sprigs of fresh rosemary, leaves picked

  • 4

    . 1 teaspoon sweet paprika

  • 5

    . 1 teaspoon fennel seeds

  • 6

    . 1 teaspoon sea saltPar

  • For the bravas sauce

  • 1

    . olive oil

  • 2

    . 1 onion, peeled and finely chopped

  • 3

    . 4 cloves of garlic, peeled and sliced

  • 4

    . 3 fresh red chiles, deseeded and roughly chopped

  • 5.1

    carrot, peeled and finely chopped

  • 6

    . a few sprigs of fresh thyme leaves picked

  • 7

    . 1 x 14 oz can of chopped tomatoes

  • 8

    . 1 tbl sherry vinegar

  • 9

    . sea salt and freshly ground black pepper

Directions

Par boil the potatoes over medium heat for 10-15 min, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool. Meanwhile, put a pan over low heat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not colored. Add the chiles, carrot and thyme leaves and cook for another 5 minutes. Add the canned tomatoes, sherry vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick. While your sauce simmers, put a large frying pan over medium heat and add enough olive oil to cover the bottom of the pan by 1/4 inch. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You'll need to do this in batches so you don't over crowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking. Transfer the potatoes, garlic and rosemary to a plate lined with paper towels to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated. Carefully tip your cooked sauce into a blender, or use an immersion blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if you want to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.

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