Potatas Bravas – Crisp spiced potatoes
23 Jan
I learned about this dish a couple of weeks ago, when I went for a wonderful tapas meal with some friends in honor of G’s birthday 
. This is a basic tapas dish and has a lot of variations. I enjoyed it so much at the restaurant that I came home to research the recipe to see if I could make it.
The crunchiness of the potatoes goes well with the flavorful sauce. Instead of Tobasco sauce, I used Sriracha for heat. I refrained from deep frying the potatoes. Instead, I boiled it first, then made it crispy on a cast iron skillet by using less oil. It was really delicious and went perfectly with my otherwise boring eggs!
Serving Size: About 3-4
Ingredients:
4 large Russet potatoes, peeled, and cut to 1-inch cubes
1/3 cup of ketchup
1/3 cup of mayonnaise
3 tablespoons of olive oil*
2 tablespoons of minced onion
1 1/2 tablespoons of Spanish paprika
1/4 teaspoon of Tabasco Sauce (I used Sriracha)
1/4 teaspoon of ground thyme
2 cloves garlic, minced
Salt and freshly ground black pepper
Procedure:
1. In a saucepan, heat 3 tablespoons olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is transluscent. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.
3. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
4. Sprinkle the potatoes lightly with salt and black pepper.
5. In a large skillet fry the potatoes in a coat of olive oil* until cooked through and golden-brown, stirring occasionally. (Be careful when adding the potatoes to the saucepan because the oil will splatter due to the salt).
6. Drain potatoes on paper towels. Dip and enjoy!
A couple of things to note:
*Original recipe calls for 1 cup of olive oil for cooking the potatoes so if you want the extra crunch, feel free!
I used less ketchup and less mayonnaise than the recipe calls for, to avoid overpowering the sauce.
