Patatas Bravas are a popular tapa all over Spain. The translation is ‘Fierce Potatoes’ (not ‘brave’) and they can be very hot.
Hot and spicy food is almost always paired with a hot climate – and adding a glass of chilled Fino (very dry sherry, served chilled) always helps.
Since we don’t normally do tapas just for us, I made this as a side dish.
Since I have a wimpy palate, the proper Patatas Bravas are too hot for me. I modified a recipe from a Spanish cook book to suit both me and the larger quantity eaten with a dinner.
The pimientos are a heart-shaped red pepper most commonly seen as a stuffing for green olives. They are available in small jars, usually chopped. You could substitute roasted red peppers.
If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.
Faux Patatas Bravas
Preparation and cooking time: 35 minutes
- 2 medium potatoes
- 1 tbs olive oil
- 2 tsp Herbes de Provence
- 1 tbs sherry vinegar
- Pimiento Sauce
- 1 tsp Spanish paprika
- Cut potatoes into large pieces.
- Whisk together the oil, herbs and vinegar.
- Add potatoes and toss to coat.
- Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy.
- Or you can roast them in the oven: Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- Gently warm 1/3 – 1/2 cup Red Pimiento Sauce.
- When potatoes are done, put into a bowl and pour warmed Pimiento Sauce over – just enough to very lightly coat.
- Sprinkle with paprika and serve.
- 4oz (125gr) pimento (pimiento) or roasted red peppers
- 1 cup (8oz, 240gr) tomato sauce
- 1 shallot
- 2 cloves garlic
- 2 tsp olive oil
- 1 tsp oregano
- 1 tsp chili powder
- 2 tsp Balsamic vinegar
- Red pepper flakes, if you want more heat
- Finely chop shallot and garlic.
- Heat oil in small sauce pan over medium heat.
- Add chili powder, shallot, garlic and sauté until tender, about 3 minutes.
- Add the remaining ingredients and bring to a boil over medium heat.
- Reduce heat, cover and simmer for 5 minutes.
- Purée with blender or immersion blender.
Use half for the Patatas Bravas.
This is on the Menu for the Week of June 22 and is paired with Pesto-Stuffed Turkey Spirals. The rest of the Pimiento Sauce is used with Grilled Chicken later in the week. For more menu ideas, visit Easy Weekly Menus.