PATATAS BRAVAS
Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.
Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SPANISH PATATAS BRAVAS
This Spanish patatas bravas recipe is one of Spain's most popular tapas. Served throughout Spain, it's a dish you can make with a few ingredients at home.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Serve warm with toothpicks and enjoy.
Nutrition Facts : Calories 351 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 797 mg, Sugar 6 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
PATATAS BRAVAS MEATBALLS
Take inspiration from the classic tapas dish patatas bravas with this recipe. The addition of homemade pork meatballs makes it the ideal Friday night family treat
Provided by Esther Clark
Categories Dinner, Supper
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.
- Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.
- Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.
Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
THE BEST PATATAS BRAVAS EVER!
Wonerful spicy potatoes. here is where I found the original-but I made a couple substitutions http://www.spain-recipes.com/patatas-bravas.html
Provided by jjuulliiee2222
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- The brava sauce:.
- In a saucepan, heat 3 tablespoons olive oil 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 chili sauce and sour cream. Season with salt and pepper to taste. Set aside.
- The potatoes:.
- Sprinkle the potatoes lightly with salt and black pepper, and some ground red pepper if you want an extra kick. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive 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, and set it aside.
- Getting it all together:.
- Serve inmediately with sauce on the side.
Nutrition Facts : Calories 850.8, Fat 70.8, SaturatedFat 12.7, Cholesterol 12.7, Sodium 489.9, Carbohydrate 50.1, Fiber 8.1, Sugar 5.9, Protein 6.9
PATATAS BRAVAS - BRAVE SPANISH POTATOES
This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.
Provided by Dreamer in Ontario
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- AIOLI:.
- In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
- Whisk together yolk, lemon juice and mustard in a small bowl.
- Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
- Whisk in garlic paste.
- Season with salt and pepper.
- Refrigerate, covered, until ready to use.
- POTATOES:.
- Bring large pan of salted water to boil over high heat.
- Add potatoes and cook until tender (about 20 to 25 minutes).
- Drain and cool.
- Peel cooled potatoes and slice into rounds.
- Transfer to serving plate.
- In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
- Drizzle paprika sauce and aioli over potatoes.
- Refrigerate any leftovers for another use.
Nutrition Facts : Calories 609.1, Fat 32.1, SaturatedFat 4.6, Cholesterol 52.5, Sodium 31.1, Carbohydrate 75.5, Fiber 7, Sugar 3.4, Protein 7.8
PATATAS BRAVAS
Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.
Provided by Mary Cadogan
Categories Buffet, Main course, Snack
Time 1h25m
Yield Serves 10-12 as a side
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.
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