Patatas Bravas Recipe Enjoy during Memorial day weekend

Ingrediente

For the Potatoes:

2 lbs Yukon Gold or red skin potatoes, cut into 1 inch cubes

1/4 cup olive oi

2 tsp minced garlic

1 tsp spicy Pimenton de la Vera Smoked paprika

Sea salt

For the Salsa Brava:

2 tbsp olive oil

1 28-ounce can crushed tomatoes

3 garlic cloves, minced
1 small onion, diced
2 tsp spicy pimenton de la Vera Paprika

A few dashes of hot sauce (to taste)
1 tbsp sherry vinegar

1 tsp sugar
Salt
Finely chopped flat leaf parsley for garnish
Alioli for serving

How To Cook

FOR THE POTATOES:

STEP 1

Preheat oven to 450°F.

STEP 2

Coat potato pieces with olive oil, minced garlic, the paprika and sea salt to taste, then place in a single layer on a baking sheet. Bake 20-25 minutes or until golden and fork tender, stirring once.

FOR THE SALSA BRAVA:

STEP 1

Over medium-high heat, sauté onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika, sherry vinegar, sugar and hot sauce, stir and bring to a simmer.

STEP 2

Reduce heat and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to your taste.

STEP 3

Allow sauce to cool, then transfer to a food processor and puree.

STEP 4

Serve the potatoes in separate shallow bowls or cazuelas, drizzled liberally with the salsa brava. Garnish with parsley and serve with alioli.

Filed under: Headlines by Wendy Jackson
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Patatas Bravas Recipe Enjoy during Memorial day weekend

Ingrediente

1 tsp spicy Pimenton de la Vera Smoked paprika

Sea salt

For the Salsa Brava:

How To Cook

FOR THE POTATOES:

STEP 1

STEP 2

FOR THE SALSA BRAVA:

STEP 1

STEP 2

STEP 3

STEP 4

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