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Home / Recipes / Appetizers & Tapas / Catalan Potatoes Bravas

Catalan Potatoes Bravas - Patatas Bravas

Catalan Potatoes Bravas

From the authors:
"Fried potato chunks dipped in mayonnaise are as traditional as Spanish food gets. The addition of the spicy red sauce makes these bravas, or 'fierce.' We bake the potatoes in this recipe, but if you prefer authenticity, you can deep-fry them."


Makes 4 servings.

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Ingredients:

1 1/2 pounds waxy potatoes, such as Yukon Gold, red-skin or fingerling potatoes
Kosher salt
1/4 cup extra virgin olive oil
2 large Spanish onions, thinly sliced
6 cloves garlic, chopped
2 teaspooons sweet smoked paprika (pimentón de la vera dulce)
1 teaspoon hot smoked paprika (pimentón de la vera picante)
1 teaspoon ground cumin
1/4 teaspoon cayenne
Freshly ground black pepper
One 35-ounce can plum tomatoes
1 1/2 tablespoons sherry vinegar
1 cup olive oil
Sea salt, for garnish
A'oli, for serving

Preparation:

- Preheat the oven to 450° F.

- Put the potatoes in a large pot and add enough cold water to cover by an inch. Add 4 tablespoons of salt and bring to a boil over high heat. Reduce the heat slightly and simmer for about 20 minutes, or until just fork tender. Drain the potatoes and set aside to cool. When cool, cut the potatoes into wedges or, if using fingerling potatoes, cut them in half lengthwise.

- Meanwhile, in a large saucepan, heat the extra virgin olive oil over medium heat. Add the onions and cook for about 10 minutes, or until they soften but have not colored. Add the garlic and cook gently for 6 to 8 minutes, or until the garlic is tender and aromatic. Stir in both paprikas, the cumin, and the cayenne. Season to taste with pepper.

- Put the tomatoes and their juice in a bowl and, using your hands, crush the tomatoes slightly. Add the tomatoes, their juice, and the vinegar to the saucepan and season to taste with salt and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, or until the sauce is heated through.

- Let the tomato sauce cool a little and then, working in batches, puree it in a blender until smooth. As one batch is pureed, transfer it to a bowl or container with a tight-fitting lid. use the tomato sauce right away or refrigerate for up to 3 days.

- In a large bowl, toss the cooled potatoes with the 1 cup of olive oil and season to taste with salt and pepper. Spread the potatoes and the oil in a shallow baking pan and roast for 12 to 15 minutes, or until the potatoes are nicely browned on one side. Rotate the pan and turn the potatoes over. Roast for 8 to 10 minutes longer, or until browned and crisp on the other side.

- Spoon a liberal amount of cooled tomato sauce in the center of each of 4 serving plates. Mound the potatoes on top of the sauce and garnish with sea salt. Serve with the aïoli on the side.

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THIS RECIPE FEATURES:

2 Jars of Salsa Brava Spicy Sauce by La Chinata
2 Jars of Salsa Brava Spicy Sauce by La Chinata
  • Mildly spicy tomato sauce
  • 78% extra virgin olive oil
  • Perfect for patatas bravas fried potatoes
  • The best jarred version we have ever tried
  • Great with grilled vegetables, meats and fish
All Natural
Rated 5 Stars
$14.90 SC-44-2
Classic Paella
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