Friday, May 13, 2005

Patatas Bravas

Patatas Bravas (Adapted from CL)

For the potatoes

1 1/2 pounds russet potatoes, cut into 1" cubes
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 garlic cloves, minced

For the sauce

1 teaspoon olive oil
1 cup diced onion
1 cup diced red bell pepper
1/4 teaspoon salt
1/8 to 1/2 teaspoon ground red pepper
8 ounce can tomato sauce

To prepare the potatoes

In a medium saucepan, add potatoes and enough water to cover them. Bring to a boil and allow to cook just until crisp-tender, about 1 to 3 minutes. Remove from the heat and drain well.

In a large skillet, melt butter and oil over medium-high. Add potato - sauté until browned, stirring only twice, about 8 minutes total. Stir in salt, red pepper and garlic - sauté until fragrant, about 1 minute. Scoop mixture onto a plate and keep warm.

To prepare the sauce

Place the same skillet back over medium-high. Add oil - stir in onion and bell pepper. Sauté until tender, about 5 minutes. Add salt, red pepper (to taste use the higher amount if you like things extra spicy) and tomato sauce. Bring mixture to a simmer and allow to cook for 1 minute. Slowly pour mixture into a food processor or blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Process until smooth. Serve potatoes with the sauce on the side.

Makes about 4 to 6 side servings.

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