Patatas Bravas

I’ve been learning Spanish for the past six months and one thing I learnt to say very early on was patatas. You see I love hot chips (fries) and I love roast potatoes and I’m a little bit of a fan of mashed potato, hey I’m even a fan of potato chips (or crisps depending on where you’re from). I know I’m supposed to love sweet potato just that little bit more because sweet potato is better for me. But I just can’t do it. I’ve tried, I really have but a good starchy white potato really is the best kind of potato.

So when we were learning about food names in Spanish I quickly grasped the name patatas, along with cervezza, aqua, insalada and of course pizza (yep, some of this Spanish is really hard). And I also know what foods to avoid when I’m eating – jamon, huevo, carne and pollo. But there’s something special about the word patatas. Just say it out loud to yourself – patatas. If I could record my voice for you right now I would – patatas.

The Spanish school where I study had its grand opening last weekend in a new location. I decided to take along a plate of food – and so I had a crack at making patatas bravas. I had eaten patatas bravas in a couple of Spanish restaurants and researched it online. There seem to be almost as many variations of patatas bravas as there are dialects of Spanish.

So my version of patatas bravas is probably not the traditional patatas bravas, but Pablo, my Spanish teacher loved them. Everyone who tried them loved the potatoes and the sauces.

The crisp outside of the potato skin with the soft inside and then dipped in sauce makes this a delectable snack. And whilst it takes some time from start to finish to create patatas bravas, there is not much hands on time, so you can sit back with some sangria while you’re waiting for those potatoes to cook.

Patatas Bravas

Patatas bravas is a traditional Spanish tapas dish. There are almost as many variations as there are Spanish dialects. Serve with a couple of sauces.

I created two sauces – one is tomato based and the other is a tofu mayonnaise. Have them one at a time or double dip and have both the tomato sauce and the tofu mayonnaise on the seasoned, crispy, roasted potato.

Roast Tomato Sauce

The tomato sauce is best cooked prior to the potatoes so the flavours can develop. Make a big batch and keep it stored in the fridge, ready to be used as a dip at any time.

Tofu Mayonnaise

Both of the sauces will keep for a week or so in the fridge and can be used for other things like pasta, and dips, and spreads. So make a batch and enjoy.

 

 

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Patatas Bravas with Roast Tomato Sauce Yum
Patatas bravas is a traditional Spanish tapas dish. There are almost as many variations as there are Spanish dialects. Serve with a couple of sauces.
Votes: 0
Rating: 0
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Rate this recipe!
Course Snack
Cuisine Spanish
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Patatas Bravas
Roast Tomato Sauce
Tofu Mayonnaise
Course Snack
Cuisine Spanish
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Patatas Bravas
Roast Tomato Sauce
Tofu Mayonnaise
Patatas bravas is a traditional Spanish tapas dish. There are almost as many variations as there are Spanish dialects. Serve with a couple of sauces.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Patatas Bravas
  1. Cut the potatoes into bite sized cubes, leaving the skins on.
  2. Place in a saucepan of boiling water and boil for 15 minutes.
  3. Preheat oven to 180 C.
  4. Drain potatoes and pat dry.
  5. Place in a large bowl.
  6. Add oil and spices and toss until the potatoes are well coated.
  7. Place on an oven tray and bake for 45 minutes.
Roast Tomato Sauce
  1. Preheat oven to 160C and line a large deep baking dish with a sheet of baking paper.
  2. Remove the stalk from the apple, cut into quarters and remove the core.
  3. Peel the onion and cut into quarters.
  4. Cut the tomatoes into quarters.
  5. Place the apple, tomatoes and onion in the baking dish, skin side down.
  6. Peel the garlic cloves and place into the dish, whole.
  7. Lightly coat the ingredients with the macadamia oil.
  8. Bake in oven for 45 minutes, stirring after 30 minutes. Remove from oven and allow to cool.
  9. Place into a food processor with the basil leaves and blend together.
  10. Store in an airtight glass jar.
Tofu Mayonnaise
  1. Place tofu in blender and process.
  2. Add the oil, lemon juice and vinegar slowly and continue to process to combine.
  3. Add the salt and mustard and process until combined
  4. Stir through the chives.
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