Spanish | Patatas Bravas
Posted on February 22, 2014
Another tasty tapa.
Yield: 4 servings
5 to 6 medium potatoes
salt to taste
1 1/2 to 2 cups Spanish olive oil for frying
1 8-ounce can of tomato sauce
1 1/2 teaspoons mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon sweet Spanish paprika
toothpicks for serving
Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bite-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried (about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
Using a small 8-inch frying pan, put 1 to 2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "sauté" the tomato sauce for 5 minutes. Turn heat down and add the mustard, stirring well. Finally, add the Tabasco and paprika, and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
(Ref. "Patatas Bravas" recipe, Sur La Table's "Tapas: Small Plates from Spain" class.)