Also called "Papas Bravas," Patatas Bravas are spicy potatoes that are a traditional Spanish tapas (appetizer) dish found throughout Spain. The name means "wild" or "angry" potatoes, referring to their spicy peppery bite and the rough and rustic character of this flavorful dish.
Patatas Bravas are often served with another traditional dish, the
"torta," which is an egg dish somewhat similar to a frittata or
scrambled eggs but heartier. It is not unusual for both to be served at room temperature and enjoyed with a glass of young local red wine or even a fine Rioja.
There are as many variations on Patatas Bravas as there are Spanish tapas bars and restaurants, with each one claiming to be the best, of course. Many call for tomatoes and sometimes are served in a tomato sauce, while other versions are spice-crusted and served "dry" with a garlic mayonnaise dipping sauce similar to aioli.
Here's a simple version of traditional spicy Spanish potatoes that's packed with fiery flavor and has great texture.
Ingredients
2 Tbs pure or virgin olive oil (not extra virgin)
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
1 can (14 oz) diced tomatoes, drained
5 cloves garlic, very thinly sliced
1/4 cup minced onion
1/2 tsp sugar
1/2 tsp
ground cumin
1/2 tsp
smoked Spanish paprika (
pimentón)
1 Tbs
hot sauce (the original
Tabasco Sauce works well for a tangy, medium heat)
1/2 tsp (or to taste) Kosher salt or coarse sea salt
Optional garnishes: Freshly squeezed lemon juice, Kosher or coarse sea salt, chopped fresh parsley
Heat the olive oil in a large nonstick skillet over medium-high heat, until it starts to shimmer (be careful not to reach the smoking point). Add the potato cubes in a single layer and fry until browned and partly cooked through (about 10-15 minutes), turning only once or twice with a spatula.
Pulse the tomatoes in a food processor just enough to break up -- do not puree (alternatively, place the tomatoes in a large bowl and use a fork or potato masher to break up the chunks, which is what I like to do). Place the tomatoes, garlic, onion, sugar, spices, hot sauce and salt to taste in a large bowl and combine thoroughly.
Once the potatoes have browned, add the tomato mixture to the pan and stir to coat. Reduce heat to medium and cook until potatoes are cooked through (about 5 to 10 minutes), stirring often to prevent burning. Transfer to a serving platter and garnish with drizzled lemon juice, a little Kosher salt or coarse sea salt, and chopped parsley.
Zestfully yours,
Gloria
The 10oz jars of Walkerswood Traditional Jamaican Jerk Seasoning are once again back in stock at the Carolina Sauce Company, after another relatively brief interruption in supply. We're doing all we can to keep this product on our shelves, but as anyone familiar with the Jamaican side of things, production back on the island isn't always up to demand (and this hot and spicy authentic jerk paste is always in high demand). We received our first shipment today and are in the process of filling back-orders from patient customers. The good news is that we have a second shipment due to arrive later this week before we close for vacation. So go ahead and order it now if you want to make sure you have some Walkerswood jerk seasoning on hand for your enjoyment in the near future, as who knows what its availability will be like once we re-open in mid-July....
