Wednesday, July 8, 2009
Patatas Bravas, or "brave potatoes," are a traditional Spanish tapa -- golden fried garlicky potatoes either topped with, or dipped into, a spicy, garlicky aoili. Tapas are Spain's snacks or appetizers, often taken with a drink in the afternoon, or late in the evening.
This version, which I made with new potatoes, is roasted in olive oil instead of fried, but the Bravas sauce is the same tangy, hot delicious mix you can find in many bars and restaurants in Madrid.
1 lb potatoes
3 tbsp olive oil
3 Synergy garlic cloves, minced finely
paprika and salt, to coat
1/2 medium onion
4 Synergy garlic cloves (6 if you use regular garlic, which is smaller)
2 tbsp olive oil
1/2 cup diced tomatoes
1/2 cup mustard aioli
1 tsp paprika (pimentón dulce)
1 tsp cumin
1/2 tsp cayenne pepper
Heat your oven to 400 degrees. Chop potatoes into 1/2'' cubes. Toss in a bowl with olive oil, garlic, paprika and salt until evenly coated, then transfer to a baking sheet. Cook for about 1 hour or until brown and crispy, but not burnt. Take the pan out of the oven and stir every 20 minutes or so to prevent sticking and make sure potatoes brown evenly.
In the meantime, prepare the bravas sauce. In a blender, mix together all the sauce ingredients until well-incorporated.
Serve potatoes hot, with sauce on the side for dipping or with 2-3 tbsp mixed in.