Patatas Bravas

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

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 26%
  • Fat: 4.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.5g
  • Carbohydrate: 26.5g
  • Fiber: 2.9g
  • Cholesterol: 5mg
  • Iron: 1.5mg
  • Sodium: 416mg
  • Calcium: 31mg

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. 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. 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. 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.

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