Thursday, May 3, 2007
Patatas Bravas (Strong Potatoes)
Oh sweet jesus. I was watching this movie, L'Auberge Espagnole, sert in barcelona and i was reminded of this delightful thing, one of many many many, that the Spaniards do to potatoes. A regular tapas, its the first Spanish food I ate. And I sit here with a plateful.
For the Patatas:
4 medium potatoes, peeled and diced to about 1cm cubes
For the salsa brava:
4 cloves garlic, crushed and minced
1/2 small onion, minced
1/3 cup tomato sauce
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp white vinegar
6 tsp mayonnaise
salt to taste
cayenne pepper to taste
Shallow or deep fry the potatoes till golden brown. I recommend a low flame to start and then turn the heat up. Fry the garlic and onions in 2 tsp olive oil, add the tomato paste and the spices and salt. Cook for about 10 min on a low flame. Allow it to cool. When the potatoes are done, spread on paper to soak up the extra oil. Add mayonnaise to tomato salsa and mix well. Spread potatoes in plate. Drizzle salsa over potatoes. Serve. Drizzle just before you serve so that they stay crisp.
Recommended: serve with Spanish red wine [Rioja I like best] and tortilla de patatas cut into squares, and croquetas. Recipes will follow. Enjoy!