Wednesday, April 20, 2011

Patatas Bravas

And now for another recipe from our tapas evening last week. Apparently Patatas Bravas (Crisp Spiced Potatoes) is a classic tapa that can be found all over Spain. It was really easy to make and the sauce was particularly well received.

Patatas Bravas

3 tablespoons olive oil
4 large potatoes, peeled, and cut to 1-inch cubes
2 tablespoons onion, very finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons smoked paprika
1/4 teaspoon Tabasco Sauce
1 teaspoon ground thyme
1/2 cup tomato sauce (ketchup)
1/2 cup mayonnaise
1-2 tablespoons lemon juice
Chopped parsley, to garnish
1 cup canola oil , for frying

  1. To make the brava sauce, heat the olive oil in a frying pan over medium heat. Add the onion and garlic and sauté until the onion is soft.
  2. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.
  3. Transfer to a bowl and add the ketchup and mayonnaise. Add lemon juice and mix to combine. Season with salt and pepper to taste. Set aside.
  4. Parboil the potatoes either on the stovetop or in the microwave.
  5. Sprinkle the potatoes lightly with salt and black pepper. In a saucepan, deep fry the potatoes in the canola oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt.)
  6. Drain the potatoes on paper towels, check the seasoning, add more salt if necessary.
  7. Garnish with parsley and serve the crispy potatoes side-by-side with the sauce for dipping. Traditionally, the sauce is mixed through the potatoes immediately before serving, although I was afraid they would become soggy too quickly.

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