Friday, September 17, 2010

Patatas Bravas

Inspired by Jamie's recipe, here is my take on patatas bravas...very popular spanish spicy appetizer! Patatas bravas are nothing but fried potatoes in a spicy tomato sauce. Ever since I tasted this dish, I was in hunt for a good recipe. Inspired by Jamie oliver's book, I finally made my own patatas bravas and it was perfect for the Friday night by the telly! Enjoy-














What do we need?

4-5 medium sized potatoes- peeled and halved
2 cloves garlic, crushed and chopped
Fresh rosemary leaves
dash of paprika powder
1 tsp fennel seeds
salt to taste

For the bravas sauce-
1 onion finely chopped
4 cloves of garlic, crushed and chopped
red chillies- 3 (deseeded and roughly chopped)
1 carrot (chopped finely)
fresh thyme leaves
1 tsp paprika powder
3 medium sized tomatoes (chopped)
1 tbsp balsamic vinegar (recipe requires sherry vinegar, couldn't get a hold of it and had to substitute balsamic vinegar- Use sherry vinegar, if possible)
ground black pepper
salt (according to taste)

How did I put together?

Boil the potatoes for 10 to 15 minutes till they start to get tender. Make sure they do not lose their shape. Remove from gas, drain the water and allow the potatoes to cool down. Once the potatoes reach the room temperature, cut them into cubes or chunks. Heat some olive oil in a frying pan. Add the potatoes to the pan (with garlic and rosemary leaves) and cook them till they are golden all over. Transfer the potatoes, garlic and rosemary to a plate. Add a dash of paprika powder, fennel seeds and salt. Toss them all together until well coated.

For the sauce- Heat some olive oil in a pan. Add the chopped onion and garlic. Cook it for five minutes before adding the chillies, carrot and thyme leaves. Cook them on a low flame for five minutes. Add the tomatoes, balsamic vinegar, paprika powder, salt and pepper. Bring it to boil and then turn the heat down and simmer for 15 minutes. The gravy should start getting thick and rich. Remove from gas, and allow it to cool. Use a mixer to blend the gravy to a smooth consistency sauce.

Serving suggestions-

Pour the sauce over the potatoes and toss them together (like I did). Alternatively, you can serve the sauce in a jug next to the potatoes in a bowl.


Tastes amazing! You know your recipe was a hit when you see an empty dish :) - Have a great weekend 




Patatas Bravas

10 comments:

  1. Mmmm, these sound good and spicy! I see why the dish was empty! You have a great weekend too!
    -Gina-

    ReplyDelete
  2. Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

    ReplyDelete
  3. Your pictures and reading the ingredients in the recipe has my mouth watering. No question that the potatoes were a hit;love the empty bowl photo.

    Anna
    http://annastable.blogspot.com

    ReplyDelete
  4. oh boy...potatoes!!!! it's my soft spot! lol! this looks so good!!

    ReplyDelete
  5. ohh gosh, you ate them all. I guess there is no left over for me. :(

    ReplyDelete
  6. Tapas is one of my favorite meal. You have little taste of this and that with a glass of wine. And patatas bravas is a must for me. They are delicious. Loved that you used fennel seeds.

    ReplyDelete
  7. That sauce sounds amazing! I adore potatoes. This is right up my alley. :)

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...