Crisp Potatoes with spicy tomato sauce
- Yield : 2 plates
- Servings : 2 single portions
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 50m
Crisp Potatoes with spicy tomato sauce (Patatas Bravas)
Crisp Potatoes with spicy tomato sauce – One of Spain’s most definitive tapas. Drizzle the spicy tomato sauce with Allioli mayonnaise to cut the spice and get some creamy taste in to the mix.
Place the potatoes in a large saucepan, add cold water to cover by 2 inches and bring to boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pierced with a skewer, about 20 minutes. Do not overcook. Drain and let cool. When just cool enough to handle, cut them into quarters.
Preheat the over to 200 degrees C.
Place the quartered potatoes, 3 tablespoons of the olive oil and some salt in a a bowl and toss to coat evenly, adding more oil if needed. Be careful not to crush the potatoes. If the skins come off, leave them in the mix. Spread the potatoes in a single layer on a large rimmed baking sheet and bake, turning once, until crisp and browned, about 40 minutes.
Arrange the potatoes on a serving platter and generously drizzle the spicy tomato sauce and Allioli over them.
The New Spanish Table by Anya Von Bremzen