The first time I tried Patatas Bravas was at a Spanish tapas restaurant called Picasso’s. The sauce is spicy but not too spicy that would render the dish not enjoyable after a few bites. I’m not into very spicy foods but I find I can continue enjoying the salsa brava with the crispy potatoes and not feel overwhelmed by the spiciness. It’s a really delicious sauce and fun to make.
The Crispy Potatoes
- 6 medium gold potatoes skin on, cut into pieces
- healthy frying oil such as grapeseed oil
- sea salt and cracked peppercorns
- Bring 4 quarts of water to a boil and cook potatoes until soft. Note: since potatoes are cut into pieces they will boil soft very quickly. Check your potatoes that they don’t over cook.
- Drain your potatoes.
- In a large skillet add enough oil to fry all your potatoes. Fry on HIGH until browned and crispy.
- Put potatoes in a serving dish and remove excess oil with a paper towel.
- Season with salt and pepper (or just salt)
The Salsa Brava
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 1 teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 1 12 ounce can peeled tomatoes with chili peppers already in the can
- 1 teaspoon fine granulated sugar (white sugar)
- 1 tablespoon white balsamic
- 1/4 teaspoon salt
- In a large skillet heat oil at LOW. Add the onion, garlic and cayenne. Fry until soft. Do not burn the garlic.
- Add the flour and stir for 1 minute. Add the tomato and increase heat to MEDIUM and cook for 5 minutes stirring occasionally. (If you do not have a high performance blender such as Vitamix cook the tomatoes for 10 minutes.) Add the sugar and cook 5 minutes more.
- Turn off heat. Stir in the white balsamic and salt.
- Put the sauce in a high-speed blender and blend until smooth. I blended on HIGH for 2 minutes until piping hot in my Vitamix.
Recipe adapted from the amazing acorn in the kitchen blog.