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
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.
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 (SPANISH ROASTED POTATOES WITH TOMATO SAUCE)
Spanish roasted potato tapas appetizer known as "patatas bravas" or angry potatoes! Roasted potatoes tossed with a spicy, smoky tomato sauce.
Provided by Elise Bauer
Categories Appetizer Side Dish Budget Pantry Meal Potato Smoked Paprika Spanish Tomato Sauce
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Roast the potatoes: Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
- Sauté onions and garlic: While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
- Make the sauce: Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
Nutrition Facts : Calories 437 kcal, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 8 g, Protein 8 g, SaturatedFat 2 g, Sodium 1388 mg, Sugar 10 g, Fat 18 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
PATATAS BRAVAS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.
- Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.
- For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.
- For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.
- Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.
- Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.
AUTHENTIC PATATAS BRAVAS
Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.
Provided by Allrecipes
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
- Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
- Serve patatas bravas with tomato puree and and mayonnaise for dipping.
Nutrition Facts : Calories 1563.8 calories, Carbohydrate 54 g, Cholesterol 10.4 mg, Fat 150.8 g, Fiber 8.2 g, Protein 7.3 g, SaturatedFat 21.1 g, Sodium 5111 mg, Sugar 10.3 g
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.
POTATOES WITH SPICY TOMATO SAUCE TAPAS
Make and share this Potatoes With Spicy Tomato Sauce Tapas recipe from Food.com.
Provided by cookiedog
Categories Potato
Time 55m
Yield 6-8 tapas servings
Number Of Ingredients 8
Steps:
- To prepare sauce, heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. You can serve it like this or let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
- Preheat oven to 400°F To prepare potatoes, heat oil in a medium skillet. Add potatoes and cook over medium heat, stirring frequently, until golden brown.
- Drain on paper towels, then transfer to a baking sheet.
- Bake for 10 minutes or until potatoes are soft on the inside and crisp on the outside.
- Season with sea salt; serve immediately with Spicy Tomato Sauce.
Nutrition Facts : Calories 184.6, Fat 11.5, SaturatedFat 1.6, Sodium 154.5, Carbohydrate 19.4, Fiber 2.7, Sugar 4.5, Protein 2.3
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