Patatas Bravas Recipe

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Patatas Bravas

Diana Adcock

By
@Anaid

You will find this tapas in just about any bar in Spain. It's a great appy! Resist the urge to salt your potatoes. Salt draws out moisture and that will keep your potatoes from getting truly crispy.


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Rating:

Serves:

8

Prep:

24 Hr

Cook:

1 Hr

Method:

Roast

Ingredients

3 lb
russet potatoes
1/4 c
olive oil
1 large
spanish or yellow onion, finely chopped
1 Tbsp
tomato paste
2 large
cloves garlic, minced
6 medium
ripe tomatoes, chopped
1 tsp
sweet smoked paprika
1 tsp
smoked hot paprika
1/2 tsp
chili powder
1 tsp
red wine vinegar
1 tsp
white sugar
freshly ground black pepper

Directions Step-By-Step

1
Heat olive oil in a large saucepan over medium heat.
2
When hot add diced onions.
3
Cook for 5 minutes, stirring often so they do not burn.
4
Add the tomato paste, stirring well.
5
Cook for 1-2 minutes.
6
Add the garlic, tomatoes, sweet and hot paprika, chili powder, wine vinegar and sugar.
7
Bring to a boil, reduce heat and simmer for 10 minutes, stirring often.
8
Remove from heat, let cool then place in a sealed container-chill for 24 hours.
9
Preheat oven to 450 degrees.
10
Peel and cut potatoes into 1 and 1/2 inch chunks.
11
In a large pot of boiling water add 1 tablespoon white vinegar.
12
Add potatoes, boiling for 5 minutes.
13
Drain potatoes.
14
Add potatoes to a large mixing bowl.
15
Drizzle with 1/4 cup olive oil.
16
Divide potatoes between 2 rimmed baking sheets.
17
Roast for 20 minutes.
18
Using a spatula flip the potatoes, cook for another 20 to 25 minutes.
19
You want them nice and golden brown.
20
Remove from oven, divide between 6-8 bowls.
21
Top with reheated sauce, serve with toothpicks & offer black pepper.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Potatoes
Regional Style: Spanish