EASY PATATAS BRAVAS
Make our quick and easy version of this classic Spanish tapas dish with fried new potatoes and chorizo in a spicy tomato sauce. This simple patatas bravas recipe consists of fried new potatoes and chorizo in a spicy tomato sauce.
Provided by Silvana Franco
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 25m
Number Of Ingredients 6
Steps:
- Slice up the chorizo and dry fry in a large frying pan for a minute. Add the sliced new potatoes and cook for 5 minutes until golden. The add the cumin seeds, 1 seeded and sliced fresh red chilli and chopped garlic clove and cook for 2 minutes. Tip in the can of chopped tomatoes, and simmer for 10-15 minutes until the potatoes are tender.
PATATAS BRAVAS
Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato 'bravas' sauce. 'Patatas bravas' actually means 'fierce potatoes'...How could anyone resist something with such a brilliant name?
Provided by Jamie Oliver
Categories Jamie Does... Spanish Potato Tomato
Yield 4 as tapas
Number Of Ingredients 14
Steps:
- Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
- Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
- While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You'll need to do this in batches so you don't overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
- Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
- Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.
Nutrition Facts : Calories 407 calories, Fat 23.2 g fat, SaturatedFat 3.4 g saturated fat, Protein 6.3 g protein, Carbohydrate 46.2 g carbohydrate, Sugar 10.7 g sugar, Sodium 1 g salt, Fiber 6.5 g fibre
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.
PATATAS BRAVAS RECIPE
Steps:
- Peel the potatoes, rinse thoroughly, and dry with a paper towel.
- Cut the potatoes into bite-size chunks.
- Heat the olive oil in a large skillet over medium heat.
- Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
- Remove the potatoes and let them cool in the fridge for a few more minutes.
- Turn the heat up to high and add the potatoes back into the pan.
- Fry until crispy and golden.
- Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
- To serve, drizzle the bravas sauce over the potatoes.
- Dig in-no forks necessary!
Nutrition Facts : Calories 202.3 kcal, Carbohydrate 38.86 g, Protein 4.71 g, Fat 3.75 g, SaturatedFat 0.54 g, Sodium 246 mg, Fiber 5.14 g, Sugar 2.96 g, ServingSize 1 serving
PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
PATATAS BRAVAS
These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!
Provided by Meghan McMorrow | Fox and Briar
Categories Appetizers Beverages Breakfast Brunch Gluten Free Sides Snacks
Time 1h
Number Of Ingredients 17
Steps:
- Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.*
- Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
- Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
- Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.
- Return to oven and bake for 15 minutes.
- Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
- Heat olive oil in a saute pan over medium heat.
- Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.
- Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
- If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.
- Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.
- You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.
Nutrition Facts : ServingSize 1 g, Calories 492 kcal, Carbohydrate 99.2 g, Protein 13.6 g, Fat 26.2 g
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- In a medium saucepan of boiling water, blanch the tomatoes just until the skins wrinkle, about 30 seconds. Drain well, then peel and finely chop. In the saucepan, heat the 2 tablespoons of olive oil until shimmering. Add the tomatoes, sugar and 1 teaspoon of salt. Cook over moderate heat, stirring occasionally, until thick, 10 to 12 minutes. Stir in the hot sauce and let cool completely.
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