Patatas bravas is a Spanish dish of
crispy potato pieces served with a rich and spicy tomato sauce. It's
enjoyed as a tapa (appetizer) in tapas bars and homes throughout
Spain, but it also makes a great side dish.
2 pounds (900g) potatoes (floury
varieties such as Russet or Idaho) — peeled and cut into 1-inch
4 tablespoons extra virgin olive oil
1 red onion — finely chopped
3 garlic cloves — finely chopped
½ teaspoon Spanish smoked paprika (or use 1 teaspoon regular
½ teaspoon dried chili flakes
14 oz (400g) canned chopped tomatoes
1 teaspoon red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
PREHEAT the oven to 450°F/230°C. PLACE
the potatoes in a baking dish and toss with 2 tablespoons of the
olive oil. COOK in the oven for 35 minutes. WHILE the potatoes bake,
heat 1 tablespoon of olive oil in a skillet over medium heat and
cook the onion for 5 minutes, stirring occasionally. ADD the garlic,
paprika and chili flakes and cook, stirring, for a further minute.
ADD the tomatoes, vinegar, salt and pepper, bring to the boil, cover
with a lid, reduce the heat to medium-low and simmer for 5 minutes.
UNCOVER and simmer for a further 5 minutes. STIR in the remaining
tablespoon of olive oil. DRAIN the potatoes on paper towels to
remove any excess oil. PLACE the potatoes on a serving plate, spoon
over the tomato sauce and sprinkle the parsley on top to serve.
Serving idea: Enjoy patatas bravas as a side dish served with
grilled fish or chicken and a green salad.