Patatas Bravas - Potatoes for the Brave, Spanish Style!
"There are many recipes for this famous Spanish tapas dish - this recipe was given to me by a Spanish friend from Madrid, and is the only recipe I use now..........I like the fact that the potatoes are baked in the oven, making it easier to prepare & socialise with a glass of Sangria or two! In Spain, Patatas Bravas is often served with mayonnaise or alioli - however you choose to serve it, this is a "must" for your Tapas table!"
photo by Swirling F.
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
-
FOR THE SAUCE
- 3 tablespoons olive oil
- 1 large Spanish onion, chopped
- 2 -4 garlic cloves, chopped
- 227 g chopped tomatoes
- 1 tablespoon tomato puree
- 2 teaspoons sweet smoked paprika (pimenton)
- 1 teaspoon hot smoked paprika (pimenton)
- 1 pinch chili powder
- 1 teaspoon sugar
- chopped fresh parsley, to garnish
-
FOR THE POTATOES
- 900 g potatoes
- 2 tablespoons olive oil
directions
- (Serves 10-12 with other dishes).
- Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, two types of paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
- To serve, preheat the oven to 200C/gas 6/fan oven 180°C Cut the potatoes into small cubes and pat dry with kitchen paper.
- Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
- Tip the potatoes into dishes and spoon over the reheated sauce.
- Sprinkle with the parsley. Serve with cocktail sticks.
Questions & Replies
-
I have no idea about the quantities? I'm not european.
Reviews
-
These were lovely. I should have chopped up onions and tomato more finely but didn't because I was a lazy butt. I let myself down, but the flavours were nice. I found it nearly too spicy for myself, but it was well enjoyed by my guests. Thanks. -
I was quite cautious with the heat on this and ended up having to add more chilli, so don't be afraid, it needs the heat. Really liked being able to roast the potatoes rather than frying them.
-
This has been a favourite dish of mine for a long time, but I've only made it a few times. This was a really easy way to prepare it. Cooking for some young tastebuds I went easy on the spice and the smoky paprika, the sauce was still very flavourful. It was maybe a tad sweet for me, so I'd probably cut the sugar down to 1/2 tsp next time, probably depends on your tomatoes as well. Aside from your tapas table, these would be an amazing addition to brunch and this recipe makes that an easy task. Thanks for sharing FT! -
Well, I've been on a Patatas Bravas kick ever since I tried another one on RecipeZaar. This was excellent, a bit sweeter and less hot than the other, and this had more tomato taste. I did make sure to use the smokey paprika. I liked the way the potatoes browned in this recipe, and although this recipe suggested serving it with a mayonnaise sauce (as did the other), I did not this time. I preferred it with the mayo sauce, but this was quite excellent too! Thanks FT. -
This recipe is absolutely to-die-for! While the potatoes are what you'd expect from roasted potatoes the sauce is AMAZING! I made it as is, (don't forego the smoked paprika's the smokey flavour is what this sauce is all about!) I had no parsley so I used chopoped fresh basil. Made for the Spanish Leg of ZWT5
see 6 more reviews
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
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<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
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