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
Ingredients:
- 2 medium potatoes
- 1 tbs olive oil
- 2 tsp Herbes de Provence
- 1 tbs sherry vinegar
- Pimiento Sauce
- 1 tsp Spanish paprika
Pimientos and paprika give these grilled potatoes a ‘kick’
Instructions:
- 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.
Pimiento Sauce
Ingredients:
- 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
Instructions:
- 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.
These potatoes would be so nice, especially with the paprika. Yum.
And you can make as hot or not as hot as you want? Nice side idea or even I am thinking appetizers. Thanks!
Tania, I love paprika – it adds a nice zest without being overpowering.
Autism, in Spain they are hot – and appetizers LOL