Brave Potatoes (Patatas Bravas)
Serves 4.
Ingredients:
Sauce:
3 tablespoons Spanish olive oil
1 large white or yellow onion, chopped
2 bay leaves (preferably Turkish), torn in half
3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes, or to taste
1 teaspoon cumin seeds
1 tablespoon tomato paste
1 (14.5-ounce) can chopped plum tomatoes, drained
1/4 cup dry white wine, of drinkable quality
1 teaspoon granulated sugar, or to taste
• salt and freshly ground black pepper, to taste
Potatoes:
1 pound russet potatoes, scrubbed and cut into 1 1/2-inch wedges (about 3 potatoes)
2 tablespoons Spanish olive oil
• salt and freshly ground black pepper, to taste
1 teaspoon sweet paprika (preferably smoked), or to taste
3 tablespoons minced fresh parsley, for garnish
Preheat oven to 425°F.
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For the Sauce: Place a medium sauté pan over medium heat; add the oil and heat through. Stir in the onions and cook until tender and translucent, about 8 to 10 minutes; add the bay leaves, garlic, crushed red pepper flakes, and cumin seeds and cook 1 minute more. Stir in the tomato paste and cook, stirring often, 3 minutes more.
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Add the tomatoes, wine, and sugar and simmer until the mixture has thickened to a sauce-like consistency, about 10 to 15 minutes; season to taste with salt and pepper.
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For the Potatoes: Toss the potato wedges with olive oil; season with salt, pepper, and paprika. Spread on a rimmed baking sheet and bake in the preheated oven until crisp and golden brown around the edges, about 15 to 18 minutes. Turn once halfway through cooking time.
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To Serve: Remove and discard the bay leaves, then pour the hot tomato sauce over the hot, crisp potatoes; garnish with fresh parsley and serve immediately.
Serving Suggestion: Serve along with other tapas such as roasted almonds, marinated olives, and sliced Spanish ham.
Make It Ahead: Make the sauce up to three days in advance; cool completely and store, tightly covered, in the refrigerator. When ready to serve, reheat gently in a small saucepan.
Variation: Omit the tomato sauce and serve the roasted potatoes with your favorite aïoli recipe.
Nutritional Analysis Per Serving:Calories: 300; Protein: 4g; Carbohydrates: 32g; Fat: 17g; Saturated Fat: 2g; Cholesterol: 1mg; Sodium: 236mg; Fiber: 4g.
B-man 