Patatas Bravas (Spicy Potatoes)
Patatas bravas is a potato based dish native to Spain. As you sample potatas bravas in the different regions, you quickly realise that no two servings are the same, in fact the way they are presented can vary between neighbouring bars and restaurants and not just from region to region.
Most bars serve patatas bravas as 2-3cm pieces of white potato which have been fried in oil, and then covered with a bravas sauce from a bottle, or a mixture of aioli (a garlic, salt and olive oil dressing) and bravas sauce.
My recipe is a little bit different, in that the potatoes are partly cooked in the bravas sauce, which means there is always a surplus of sauce in the tapas bowl, perfect for mopping up with some rustic bread.
- medium saucepan
- 4-6 tbsp Olive oil
- 3 cloves Garlic pressed
- 1/2 tsp Turmeric
- 1/2 tsp Hot chilli powder
- 1 tsp Smoked paprika
- 1 can Chopped tomatoes
- 200 ml Water
- 1 large Onion chopped
- 4 medium White potatoes chopped roughly into 2cm pieces
- Heat the oil in the saucepan over a medium setting, add the garlic, turmeric, chilli powder, paprika and potatoes and stir occasionally for 10 minutes
- Add the chopped garlic and onion to the pan, and stir every few minutes until the onion has softened
- Add the can of tomatoes and then the water, stir well and reduce the heat to a gentle simmer allowing the sauce to thicken
- Test the potatoes with a knife to make sure they are cooked, and then serve into pre-heated tapas dishes or bowls, with some rustic bread drizzled with olive oil