Patatas Bravas Recipe

Receta de Patatas Bravas

1 Hour 5 Minutes

6 Servings

Ingredients

For the Potatoes:
2 lbs Yukon Gold or red skin potatoes, cut into 1 inch cubes
1/4 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

Nutritional Facts

Calories 450
Total Fat 10.1 gr (13%)
Saturated Fat 1.3 gr (6%)
Cholesterol 2 mg (1%)
Sodium 1785 mg (78%)
Total Carbohydrates 76.5 gr (28%)
Fiber 23.5 gr (84%)
Sugars 36.8 gr
Protein 17.7 gr
Vitamin D 0%
Calcium 25%
Iron 55%
Potassium 14%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Patatas Bravas are a classic at tapas bars across Spain. Spanish cuisine features very little spicy food, so while the sauce here is only mildly spicy, it is called salsa brava, or “fierce sauce!” Serve potatoes hot, paired with a cool glass of wine or beer.

Steps

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. 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.