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!
Provided by French Tart
Categories Potato
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- (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.
Nutrition Facts : Calories 145.9, Fat 7.1, SaturatedFat 1, Sodium 18.5, Carbohydrate 19.4, Fiber 3, Sugar 2.5, Protein 2.4
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.
OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)
Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.
Provided by David Tanis
Categories snack, vegetables, appetizer, side dish
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 17
Steps:
- Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
- Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
- Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
- While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
- For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
- When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.
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.
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 - 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
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