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.
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
- 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.
- Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.
- 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.
- Parboil the potatoes either on the stovetop or in the microwave.
- 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.)
- Drain the potatoes on paper towels, check the seasoning, add more salt if necessary.
- 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.