Fried potatoes with spicy tomato sauce

Fried potatoes with spicy tomato sauce

Patatas bravas

By
From
Spanish Made Simple
Serves
4 as a tapa

I was born in Madrid, hence I love my patatas bravas, a real staple tapa where I come from. You will find endless recipes and styles for the same dish; in some places they are served with alioli mixed with the spicy sauce. It is definitely one of the more simple and typical tapa of our gastronomy, and the most popular in all my tapas bars.

Ingredients

Quantity Ingredient
2-3 large maris piper or other floury potatoes, peeled
mild olive or sunflower oil, for deep frying
or olive oil, a few rosemary sprigs, a few curshed garlic cloves, salt and freshly ground black pepper, for roasting

For the sauce

Quantity Ingredient
1 garlic clove, thinly sliced
1/2 onion, thinly sliced
2 dried cayenne chilli pepper, (this is enough, I swear)
1/2 bay leaf
1 tbsp white vinegar
A pinch dried oregano
A pinch ground cumin
250ml tomato passata

Method

  1. Sauté the garlic and onion for the sauce in a pan over a medium heat with the cayenne peppers and bay leaf until the onion is soft (about 20 minutes). Add the vinegar, oregano and cumin, let the mixture boil for 30 seconds and then add the passata. Cook for a further 15 minutes. Set aside to cool a little, then blend until silky-smooth.
  2. For the potatoes, it could be as simple as cutting them into wedges. Now, I like my bravas cut in irregular wedges, let’s say about 2.5cm (1in) big. However you choose to cut them, put them into a pan of cold water, bring them to the boil and then cook for about 15 minutes, until soft. Drain and leave to dry completely
  3. Pour enough oil into a deep pan to fill it to about a third full. Heat until a cube of day-old bread dropped into the oil turns golden in about 30 seconds. Alternatively, heat a deep fryer to 180°C (360°F). Cook half the potatoes for about 5 minutes to create the crunchy outer crust. Repeat with the rest of the potatoes. Alternatively, roast the potatoes for 20 minutes at 200°C/400°F/gas mark 6, with a bit of olive oil, a few rosemary sprigs, a few crushed garlic cloves, salt and pepper. The result is also very good.
  4. Serve the cooked potatoes with the warm sauce poured over the top. You could also add a spoonful of Alioli. A refreshing cold beer is my suggestion to match this tapa and to cope with the hot sauce!
Tags:
Spanish
simple
weekday
tapas
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