Recipe by An American in Spain
A fantastic Spanish tapa (by the way, the literal translation of patatas bravas is brave potatoes) that can be served as side dish or as part of a array of Spanish tapas. These have always been an item that goes first at my "Wine and Tapas" get togethers. This recipe has been adapted from "the tapas cookbook".
- 1 large onion, chopped
- 3 tablespoons olive oil
- 1 bay leaf
- 2 red chili peppers or 2 jalapeno peppers, chopped
- 3 teaspoons garlic, crushed
- 2 tablespoons tomato puree
- 3⁄4 tablespoon sugar
- 1 tablespoon soy sauce
- 1 (15 ounce) can plum tomatoes, chopped
- 6 ounces white wine
- 8 medium potatoes or 2 lbs frozen potatoes, wedged
- 2 tablespoons butter, melted
- salt and pepper
Directions See How It's Made
- For the Sauce:.
- Heat the oil in a pan and then add the onions and bay leaf, cooking over medium heat.
- When the onions are translucent, add the chillies, garlic, tomato puree, sugar and soy sauce.
- Lower heat to low and cook for about 5 minutes.
- Add the chopped plum tomatos and wine.
- Stir while bringing to a boil and then simmer for 12 minutes.
- Season to taste with the salt and pepper.
- The sauce should be slightly sweet but not overpowering.
- For the Potatoes:.
- Cut the potatoes into small wedges.
- Place on greased baking sheet and brush with melted butter.
- Season to taste.
- Roast in a hot oven (450 degrees F) until golden brown.
- Place the potatoes in a serving dish and pour the tomato sauce over them.