Patatas Bravas

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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Patatas Bravas

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This recipe is originally posted on 2011-07-19^[@rev] but it is really just a base idea. For potatoes, I roast them in the oven. Alternatively, see 2013-11-05^[@rev] for using rutabagas instead of potatoes. To further enhance the flavor, roast the potatoes with paprika

Patatas Bravas Sauce

(Based on TasteBook)

Ingredients

Adjust spices to taste and feel free to go heavy!

2 tsp olive oil
1-3 cloves garlic, peeled and minced
1 onion, peeled and minced
1-2 (or more) tbsp paprika. Mix of:
- Smoked (I prefer the Archer Farms/Taget)
- Spicy hot
- Regular
Cayenne pepper to taste (~1-3 tsp)
14 can oz of no-salt diced tomatoes (or crushed and skip the blender)
1 tbsp red wine vinegar or sherry vinegar
1 (or more) chicken bullion cube or Better Than Bullion equivalent

Optional (but good)

Some milk to cream
Anchovy paste

Directions

All of the seasonings are a rough guide. This sauce benefits from a heavy hand with the seasonings.

Put the oil in a saucepan on medium heat. Add the onion and cook until translucent, about 3-5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds more.

Add the paprika and cayenne, stirring to coat with the oil. Cook about 20 seconds or so, then add the remaining ingredients.

Turn the heat to low and simmer 20 minutes, stirring occasionally to prevent scorching.

Optionally, if you used diced, use an immersion blender to blend about half of the sauce. You want to reduce this to a thick sauce, about halfway between spaghetti sauce and tomato paste.

Taste for seasoning and add vinegar or salt as needed.

Updates:

2017-11-16^[@rev]: Added cream and anchovy paste addition
2016-01-08: Major reworking and update. Same basic idea. More tomato. Better represents what I do in practice

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Original WP Post ID: 7083

Original WP Pub Date: 2014-01-07_101552