Cooked - Patatas Bravas

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Home Pricing Community My Recipes

Patatas Bravas

6.0

For the potatoes

2 lbs Yukon Gold or red skin potatoes, cut into 1 inch cubes

¼ cup olive oil

2 tsp minced garlic

1 tsp spicy Pimentón de La Vera smoked paprika

Sea salt

For the Salsa Brava

2 tbsp olive oil

1 28-ounce can crushed tomatoes

3 garlic cloves, minced

1 small onion, diced

2 tsp spicy Pimentón de La Vera paprika

A few dashes of hot sauce (to taste)

1 tbsp sherry vinegar

1 tsp sugar

Salt

Finely chopped flat leaf parsley for garnish

Alioli for serving

For the Potatoes

Preheat oven to 450°F.
Coat potato pieces with olive oil, minced garlic, the paprika and sea salt to taste, then place in a single layer on a baking sheet. Bake 20-25 minutes or until golden and fork tender, stirring once.
For the Salsa Brava
Over medium-high heat, sauté onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika, sherry vinegar, sugar and hot sauce, stir and bring to a simmer.
Reduce heat and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to your taste.
Allow sauce to cool, then transfer to a food processor and puree.
Serve the potatoes in separate shallow bowls or cazuelas, drizzled liberally with the salsa brava. Garnish with parsley and serve with alioli.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇪🇸Spanish

Occasions📆Everyday🎊Party🥘Tapas

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 91 weeks ago

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