Brave Potatoes (Patatas Bravas)

Brave Potatoes (Patatas Bravas)

Serves 4.



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


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.

  1. 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.

  2. 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.

  3. 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.

  4. 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 :smiley: