Patatas A La Brava Recipes

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.

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.

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.

Steps:

• Grease a roasting pan and arrange the potatoes in one layer.
• Brush with olive oil,sprinkle with salt and bake at 375 for about 45 minutes or until golden brown.
• Prepare the tomato sauce by heating the oil in a new skillet. Saute the onions and garlic until the onion is wilted.
• Add the tomatoes and saute for another few minutes Stir in the tomato paste,wine water, parsley,chili pepper,Tabasco, bay leaf,sugar salt and pepper.
• Cover and simmer for 30 minutes.
• Strain.
• The sauce should should not be too thick-thin with water if necessary To serve, arrange the potatoes in a bowl or on the dish.
• Spoon on several tablespoons of the tomato sauce , then if you wish 3 or 4 tablespoons of the aioli.
• Generally we eat either the potatoes with only the tomato sauce or a separate dish potatoes aioli with just the aioli sauce.

Steps:

• Place potatoes in a large pot and cover with cold water. Bring to a boil, reduce to a simmer and cook until just cooked through, about 20 minutes. Strain and allow to cool. Remove skin with a paring knife, cut into 1-inch pieces, and set aside.
• Heat canola oil in a large heavy-bottomed pot to 325 degrees F.
• Carefully fry the potatoes until just cooked and a light tan color, about 5 minutes. Remove with a slotted spoon and set aside to dry on a sheet pan or plate lined with paper towels.
• Increase the heat of the oil to 475 degrees F. Return the potatoes to the oil and fry until golden and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on the paper towel-lined plate. Season generously with salt and smoked Spanish paprika.