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Patatas Bravas

January 22, 2011

Make these crunchy, spicy potatoes for your next tapa party or for a great side dish and they go great with breakfast too.  Just moments to make and you will be tasting a bit of Spain.  There are plenty of tapas I love to make but these potatoes are always a must.  I laugh every time I make them.  Sitting at a tapa bar one night in Madrid an American couple sitting next to me sent their’s back .  (Why?).  Seems they could not understand why Spaniards just couldn’t serve mashed potatoes and they could not wait to go home.  They should have stayed home.

Patatas Bravas

Ingredients

  • 2 C. Olive Oil
  • 4 Large Potatoes
  • Salt to taste

Preparation

  1. Parboil potatoes with the skins (until slightly firm); set aside to cool
  2. Prepare Salsa Brava (see below)
  3. Drain and cut potatoes into cubes (bite size); Saute in oil at medium heat until golden brown
  4. Remove potatoes from the oil and pat dry with paper towel
  5. Serve in small warmed cazeulas, sprinkle with salt and drizzle with the Salsa Brava

 

Salsa Brava

Ingredients and Preparation

  • 1/3 C. Tomate Frito (combination of pureed tomatoes, onion and garlic/pinch of sugar and vinegar)
  • 2 T. Mayonnaise
  • 1/2 t. White Vinegar
  • 1/2 t. Paprika
  • 1/4 t. Cumin
  • Cayenne Pepper to taste (may substitute Tabasco Sauce)

In a small bowl mix all ingredients together; add additional vinegar and cayenne pepper until sauce is tangy and spicy to your taste; set aside until ready to serve.  When ready to serve plate in bowls at table.

(Serves 4)

Recipe adapted from www.otherspain.com

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