Tuesday, May 13, 2014

Patatas Bravas (Spanish Potatoes)

Patatas Bravas is a popular Spanish tapa spiced with garlic, paprika, and cumin.  Serrano peppers were added to the mix to give the dish a little heat. The potatoes are first cooked to a fork tender texture by any method of your choice: boiling, baking or cooked in the microwave.  The potatoes can even be baked then quickly broiled to achieve the final texture.  For this recipe I chose the quick method of boiling the potatoes then frying them on a skillet to crisp the outer layer.  Then simply coat the potatoes with the spice mix paste and serve.

Servings: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes


1 lb. Baby Potatoes quartered
2 Garlic Cloves
1 Serrano Pepper
1/2 Teaspoon Cumin
1 Teaspoon Paprika
1.5 Teaspoons Red Wine Vinegar
3 Tablespoons Olive Oil (divided)
Parsley chopped to garnish

Boil the potatoes for 8 minutes.  Drain, pat dry and set aside.
Tip: An alternative to boiling the potatoes is to cook them in the microwave for 5-6 minutes or until fork tender.

Place the garlic, Serrano pepper, cumin, paprika in a small food processor and blend the ingredients until fine (about 1-2 minutes).  Pour in the red vinegar and 1 tablespoon olive oil and blend the ingredients again until a smooth paste forms. Set aside.

Heat the olive oil on a large skillet.  Add the potatoes to the hot oil to lightly brown and fry the outer layer to a nice crisp texture (about 1-2 minutes on each side).   Transfer the potatoes to a large bowl. Pour the paste over the potatoes and stir the bowl until the potatoes are well coated.

Season with salt.  Garnish with chopped parsley.  Serve and enjoy.

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