Patatas Bravas

Patatas Bravas Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Spanish for "fierce potatoes," Patatas Bravas are a common tapas offering of crisp potato cubes served with a spicy sauce.

Yield:

6 servings (serving size: 2/3 cup potato mixture and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 26 %
Fat 4.4 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 26.5 g
Fiber 2.9 g
Cholesterol 5 mg
Iron 1.5 mg
Sodium 416 mg
Calcium 31 mg

Ingredients

Potatoes:
4 cups (1-inch) cubed peeled baking potato (about 1 1/2 pounds)
1 tablespoon butter
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 garlic cloves, minced
Sauce:
1 teaspoon olive oil
1 cup diced onion
1 cup diced green bell pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) can tomato sauce
Parsley sprigs (optional)

Preparation

1. To prepare potatoes, place potato in a medium saucepan; cover with water. Bring to a boil. Cook 1 minute or until crisp-tender; drain well.

2. Heat a large nonstick skillet over medium-high heat. Add butter and 2 teaspoons oil to pan, swirling to coat bottom of pan; heat 30 seconds or until foam subsides. Add potato to pan; sauté 8 minutes or until browned, stirring twice. Stir in 1/4 teaspoon salt, 1/8 teaspoon red pepper, and garlic; sauté 1 minute. Remove potato mixture from pan; keep warm.

3. To prepare sauce, heat pan over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat; heat 15 seconds. Add onion and bell pepper; sauté 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, 1/8 teaspoon red pepper, and tomato sauce; bring to a simmer. Cook 1 minute. Pour onion mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Serve sauce with potato mixture. Garnish with parsley sprigs, if desired.

Note:

If you like fiery food, use one-fourth to one-half teaspoon red pepper in the sauce. For the crispest potatoes, stir only every two or three minutes; frequent stirring can damage them.

Lorrie Hulston,

April 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note