Patatas Bravas are to Spain what chicken wings are to the U.S.glorified and delicious barfood. Like chicken wings, patatas bravas come in a variety of shapes and forms; some are comprised of spicy tomato sauce, some of garlic aioli, and some a combination of the two. The common denominator in the mix is the presence of golden brown potatoes. You can really never go wrong with potatoes. If you like and want to try more Spanish food, or if you want to branch out from your go-to snacks during game season, try this popular tapa recipe. You won’t be disappointed!
- 4 pounds russet potatoes, peeled and cubed
- 1 (14 oz.) can chopped tomatoes
- 1-2 yellow onions, minced
- 3 large cloves garlic, minced
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon tomato paste
- 2-3 teaspoons chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons sugar
- salt and pepper, to taste
- [Made day in advance] Heat 2 tablespoons olive oil in a large pan, add onions and cook over medium-high heat until softened. 6-7 minutes.
- Add the garlic, tomatoes, tomato paste, paprika, chili powder, sugar, salt and pepper, and bring to a boil.
- Once boiling, lower heat and let simmer for 10-15 minutes, until reduced and pulpy.
- Remove from heat, cover and refrigerate for 8 hours or overnight.
- Preheat oven to 400º F.
- Take potato cubes and spread them out over 1-2 baking trays. Drizzle remaining 2 tablespoons olive oil over the top and season with salt and pepper. Toss gently to cover all sides of potatoes.
- Bake for 50 minutes, or until potatoes are golden brown and lightly crisped.
- While potatoes bake, reheat tomato chili sauce in a saucepan over medium heat.
- Remove potatoes from oven, transfer to bowls and serve with tomato sauce on top.
Recipe adapted from Good Food