Patatas Bravas are a classic at tapas bars across Spain. Spanish cuisine features very little spicy food, so while the sauce here is only mildly spicy, it is called salsa brava, or “fierce sauce!” Serve potatoes hot, paired with a cool glass of wine or beer.
- For the Potatoes:
- 2lbs Yukon or red skin potatoes, cut into bite size pieces
- 1/4cup olive oil
- 1tsp garlic powder
- Sea salt
- For the Salsa Brava:
- 2tbsp olive oil
- 128-ounce can crushed tomatoes
- 3garlic cloves, minced
- 1small onion, diced
- 2tsp spicy Pimentón de La Vera smoked paprika
- A few dashes of hot sauce (to taste)
- Sea salt
this is text as a sample
FOR THE POTATOES:
Preheat oven to 450 degrees.
Coat potato pieces with olive oil, garlic powder and sea salt to taste, then place on baking sheet. Bake 20-25 minutes or until golden and fork tender, stirring once.
FOR THE SALSA BRAVA:
Saute onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika and hot sauce, stir and bring to a simmer.
Reduce heat and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to your taste.
Allow sauce to cool, then transfer to a food processor and puree.
Serve the potatoes in separate shallow bowls or cazuelas, drizzled liberally with the salsa brava. Garnish with parsley.