Monday, October 24, 2011

Patatas Bravas

Everyone seems to love tapas, Spanish appetizers. Well, I sure do! And I love Spanish food. (See my Delish Spanish Torta!) These potatoes were delicious in Spain & truly easy to capture the authenticate taste at home.These can be a side or an appetizer. The name of the recipe roughly translates into "fierce" or "angry" potatoes. But I promise you, you won't be angry after eating them!

<3 Lishie

Spanish Roasted Potatoes with Tomato Sauce
Slightly adapted from Simply Recipes
  • 2 pounds potatoes peeled, cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup white wine (can substitute stock)
  • 2 TBSp tomato paste
  • A 14-ounce can of crushed tomatoes
  • 2 tsp Tabasco or other hot sauce
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tsp salt
  • 1 tsp sugar
Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil & salt well. Arrange in one layer in a casserole pan or rimmed baking tray & roast until browned, about 50 minutes.

While the potatoes are roasting, make the sauce. Heat 2 TBSp of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic & sauté another 2 minutes.  

Add the white wine to the pan & turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste & stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well & reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast.

When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes. 

Serve with the remaining tomato sauce as an appetizer or side dish.

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