Cracked Tapas Patatas Braves Recipes

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PATATAS BRAVAS



Patatas bravas image

Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.

Provided by Mary Cadogan

Categories     Buffet, Main course, Snack

Time 1h25m

Yield Serves 10-12 as a side

Number Of Ingredients 11

3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish
900g potatoes, cut into small cubes
2 tbsp olive oil

Steps:

  • Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

PATATAS BRAVAS



Patatas bravas image

Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato 'bravas' sauce. 'Patatas bravas' actually means 'fierce potatoes'...How could anyone resist something with such a brilliant name?

Provided by Jamie Oliver

Categories     Jamie Does...     Spanish     Potato     Tomato

Yield 4 as tapas

Number Of Ingredients 14

4 medium potatoes, peeled and halved, (approximately 800g)
2 cloves of garlic, peeled and finely sliced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fennel seeds
Bravas sauce
olive oil
1 onion, peeled and finely chopped
4 cloves of garlic, peeled and sliced
3 fresh red chillies, deseeded and roughly chopped
1 carrot, peeled and finely chopped
a few sprigs of fresh thyme, leaves picked
1 x 400 g tin of chopped tomatoes
1 tablespoon sherry vinegar

Steps:

  • Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
  • Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
  • While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You'll need to do this in batches so you don't overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
  • Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
  • Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.

Nutrition Facts : Calories 407 calories, Fat 23.2 g fat, SaturatedFat 3.4 g saturated fat, Protein 6.3 g protein, Carbohydrate 46.2 g carbohydrate, Sugar 10.7 g sugar, Sodium 1 g salt, Fiber 6.5 g fibre

PATATAS BRAVAS WITH CHEAT GARLIC AIOLI



Patatas Bravas with Cheat Garlic Aioli image

Patatas bravas are a classic tapas addition. Here, we cheat a little when making garlic aioli for a super easy, delicious dish!

Provided by Tiffany

Time 20m

Yield 6

Number Of Ingredients 9

1 1/2 pounds fingerling potatoes
3 tablespoons olive oil
Sea salt and pepper
Fresh thyme and parsley
Spanish paprika
3 garlic cloves, pressed
1/2 cup high-quality mayonnaise
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice

Steps:

  • Combine the pressed garlic, mayonnaise, olive oil, lemon juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy. Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.
  • Boil the fingerling potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.
  • Carefully slice the potatoes in half lengthwise once they are cooled.
  • Heat a cast iron pan with 3 tablespoons of olive oil until very hot. Work in batches (don't overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle with sea salt, pepper, paprika, and fresh thyme.
  • Serve the potatoes immediately while still warm on a bed of fresh parsley, sprinkled with additional parsley and thyme. Serve with the aioli. Enjoy!

PATATAS BRAVAS RECIPE



Patatas Bravas Recipe image

Patatas bravas are one of the most beloved Spanish tapas, thanks to their simple combination of fried potatoes and flavorful sauce. Make them at home with this easy recipe!

Provided by Melissa Haun

Categories     Appetizer     Tapa

Time 20m

Number Of Ingredients 4

4 medium potatoes
Olive oil (for frying, about 1-2 cups)
Salt
1/2 cup of homemade bravas sauce

Steps:

  • Peel the potatoes, rinse thoroughly, and dry with a paper towel.
  • Cut the potatoes into bite-size chunks.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
  • Remove the potatoes and let them cool in the fridge for a few more minutes.
  • Turn the heat up to high and add the potatoes back into the pan.
  • Fry until crispy and golden.
  • Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
  • To serve, drizzle the bravas sauce over the potatoes.
  • Dig in-no forks necessary!

Nutrition Facts : Calories 202.3 kcal, Carbohydrate 38.86 g, Protein 4.71 g, Fat 3.75 g, SaturatedFat 0.54 g, Sodium 246 mg, Fiber 5.14 g, Sugar 2.96 g, ServingSize 1 serving

SPANISH PATATAS BRAVAS



Spanish Patatas Bravas image

This Spanish patatas bravas recipe is one of Spain's most popular tapas. Served throughout Spain, it's a dish you can make with a few ingredients at home.

Provided by Lisa & Tony Sierra

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 8

4 medium potatoes
Salt (to taste)
1 1/2 to 2 cups Spanish olive oil ( for frying )
1 (16-ounce) can tomato sauce
1 1/2 teaspoon mustard
1 teaspoon Tabasco sauce
1 teaspoon sweet Spanish paprika
1 teaspoon red wine vinegar (or sherry vinegar)

Steps:

  • Serve warm with toothpicks and enjoy.

Nutrition Facts : Calories 351 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 797 mg, Sugar 6 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g

PATATAS BRAVAS



Patatas Bravas image

Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

2 garlic cloves, minced
1/4 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
BRAVAS SAUCE:
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 teaspoons sweet smoked paprika
1 teaspoon hot smoked paprika
1 cup chicken broth
1 bay leaf
POTATOES:
1-1/2 pounds russet potatoes, peeled
Oil for deep-fat frying
3/4 teaspoon salt

Steps:

  • Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

CRACKED TAPAS PATATAS BRAVES



Cracked Tapas Patatas Braves image

A classic Spanish side dish, it is basically spiced potatoes and often, though not always, includes tomatoes. Patatas bravas are a delicious snack in their own right, but make a tasty accompaniment to simple dishes such as my Recipe #113295 or Recipe #113911.

Provided by Lene8655

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

750 g baby new potatoes, unpeeled
4 garlic cloves, unpeeled
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
400 g chopped fresh tomatoes
1 teaspoon dark brown sugar
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper

Steps:

  • Place the baby potatoes in a clean tea towel and hit with a wooden mallet or rolling pin to crack them lightly.
  • Flatten each garlic clove with the mallet or the blade of a heavy knife.
  • Heat the oil in a large saute pan and cook the onion, potatoes and garlic for 10-12 minutes, stirring until golden.
  • Add the chili flakes, paprika, tomatoes, brown sugar and some salt and pepper.
  • Cover and simmer for 15 minutes until the potatoes are tender.
  • Stir through the parsley and serve warm.

Nutrition Facts : Calories 210.1, Fat 3.8, SaturatedFat 0.6, Sodium 19, Carbohydrate 40.9, Fiber 5.8, Sugar 6.1, Protein 5.1

4 CLASSIC SPANISH TAPAS USING POTATOES



4 Classic SPANISH TAPAS using Potatoes image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 32

2 yukon gold potatoes (cut into 3/4 inch pieces)
5 tbsp extra virgin olive oil
2 tsp sweet smoked Spanish paprika
1 tsp hot smoked Spanish paprika
1 tbsp cornstarch
1/2 tsp white wine vinegar
sea salt
black pepper
1 yukon gold potato
1/2 onion thinly sliced
1/2 red bell pepper (cut into 2-inch long strips )
1/2 green bell pepper (cut into 2-inch long strips )
sea salt
black pepper
2 yukon gold potatoes (cut into 1/4 to 1/2 inch thick pieces)
2 shallots finely diced
1 tomato roughly diced
2 hardboiled eggs roughly diced
1/4 cup corn kernels
20 green Spanish olives (pitted)
1 cup mayonnaise
1 clove garlic
1 tbsp extra virgin olive oil
sea salt
black pepper
10 baby new potatoes
1/2 cup mayonnaise
2 cloves garlic
1 tsp lemon juice
1 tbsp extra virgin olive oil
sea salt
black pepper

Steps:

  • Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once
  • Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy
  • Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge
  • Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

PATATAS BRAVAS



Patatas Bravas image

These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!

Provided by Meghan McMorrow | Fox and Briar

Categories     Appetizers     Beverages     Breakfast     Brunch     Gluten Free     Sides     Snacks

Time 1h

Number Of Ingredients 17

2 and 1/2 pounds yukon gold potatoes (cut into a 3/4 inch dice)
1/2 teaspoon baking soda
1/4 cup olive oil
salt
pepper
chopped parsley (for garnish, optional)
2 tablespoons olive oil
28 ounce can crushed tomatoes
3 garlic cloves (minced)
1 sweet or yellow onion (diced)
2 teaspoons spanish smoked paprika
1/4 teaspoon cayenne pepper (or to taste)
2 to 3 dashes hot sauce (to taste)
salt
1/4 cup good quality mayonnaise
1 garlic clove (grated or pressed)
1 teaspoon lemon juice

Steps:

  • Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.*
  • Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
  • Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
  • Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.
  • Return to oven and bake for 15 minutes.
  • Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
  • Heat olive oil in a saute pan over medium heat.
  • Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.
  • Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
  • If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.
  • Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.
  • You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.

Nutrition Facts : ServingSize 1 g, Calories 492 kcal, Carbohydrate 99.2 g, Protein 13.6 g, Fat 26.2 g

AUTHENTIC SPANISH PATATAS BRAVAS RECIPE



Authentic Spanish Patatas Bravas Recipe image

Provided by Albert Bevia @ Spain on a Fork

Time 30m

Number Of Ingredients 17

-2 medium yukon gold potatoes
-1 tbsp extra virgin Spanish olive oil
-sea salt
-black pepper
-2 cloves garlic
-1 egg yolk
-1/2 tsp lemon juice
-1/2 cup extra virgin Spanish olive oil
-sea salt
-1 clove garlic minced
-1/2 spanish pepper
-1/4 tsp smoked paprika
-1/2 cup tomato puree
-sea salt
-black pepper
-white sugar
-fresh parsley

Steps:

  • Peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C - 480 F between 22-23 minutes
  • While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside
  • To make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done
  • Once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!

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From tfrecipes.com


CRACKED TAPAS PATATAS BRAVES RECIPE FOR CHILI
CRACKED TAPAS PATATAS BRAVES. A classic Spanish side dish, it is basically spiced potatoes and often, though not always, includes tomatoes. Patatas bravas are a delicious snack in their own right, but make a tasty accompaniment to simple dishes such as my Recipe #113295 or Recipe #113911. Recipe From food.com. Provided by Lene8655. Time 30m
From tfrecipes.com


CRACKED TAPAS PATATAS BRAVES RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com


CRACKED PATATAS BRAVAS RECIPE | EAT YOUR BOOKS
Cracked patatas bravas from Neven's Food from the Sun (page 27) by Neven ... Small plates - tapas, meze; Snacks; Member Indexed. This recipe has been indexed by an Eat Your Books Member. Where’s the full recipe - why can I only see the ingredients? At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time …
From eatyourbooks.com


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