4 CLASSIC SPANISH TAPAS USING POTATOES
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
GARLIC-POTATO TAPAS
Treat friends and family to good-and-garlicky potato tapas. All you need are pantry ingredients, ten minutes of prep time, and an hour in the fridge.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h10m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Mix dressing, mustard, garlic and pepper in large bowl.
- Add potatoes and onions; mix lightly. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
PATATAS BRAVAS
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
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.
AUTHENTIC PATATAS BRAVAS
Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.
Provided by Allrecipes
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
- Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
- Serve patatas bravas with tomato puree and and mayonnaise for dipping.
Nutrition Facts : Calories 1563.8 calories, Carbohydrate 54 g, Cholesterol 10.4 mg, Fat 150.8 g, Fiber 8.2 g, Protein 7.3 g, SaturatedFat 21.1 g, Sodium 5111 mg, Sugar 10.3 g
PATATAS BRAVAS
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
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.
GARLIC POTATO TAPAS
This is a very different Tapa - it is almost like a potato salad - You'll like the flavor and it is great to serve along with other tapas. Serve 1/2 cup in small individual bowls . It is fun to have a tapa night when you are entertaining.There are lots of Tapas recipes here on Recipezaar. This recipe originated in Kraft's What's Cooking magazine
Provided by Bergy
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix mustard, Miricle Whip, garlic& pepper in a bowl.
- Stir in the potatoes and onions Refrigerate for at least 1 hour.
PATATAS BRAVAS (SPANISH POTATOES TAPAS)
Provided by Bill Bradley, R.D.
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Cut potatoes into wedges (you can do it like steak fries or quarter them). 4-6 wedges per potato depending on size.
- In a bowl, mix potato wedges, 1/4 cup olive oil and a sprinkle of salt (about 1/8th teaspoon). Once potatoes are coated with olive oil, add potatoes single layered to a sheet pan.
- Bake potatoes for 45 minutes, flipping once half way through. Potatoes should be brown and crispy on the outer edges.
- While potatoes are baking, make the sauce by whisking all of the ingredients for about a minute or until creamy.
- Add potatoes to a serving bowl and then drizzle on all the sauce. Serve immediately.
Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 5 g, Fat 34 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 4 mg, Sodium 170 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 28 g, ServingSize 1 serving
SPANISH TAPAS POTATOES
Make and share this Spanish Tapas Potatoes recipe from Food.com.
Provided by Pebbles
Categories Potato
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
- Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
- Add to browned potatoes and stir to coat.
- Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
- Garnish with lemon juice, cilantro, sea salt.
- Serve warm or at room temperature.
Nutrition Facts : Calories 216.6, Fat 7.1, SaturatedFat 1, Sodium 139.5, Carbohydrate 35.6, Fiber 4.8, Sugar 4.5, Protein 4.5
More about "potato tapas recipes"
EASY PATATAS BRAVAS – SPANISH FRIED POTATOES TAPAS
From thetravelbite.com
Cuisine SpanishTotal Time 40 minsCategory AppetizersCalories 571 per serving
- Oven Baked PotatoesPre-heat oven to 450 degrees (425 for convection ovens). Prep a sheet pan by covering it in parchment paper.
- Cut the potatoes into bite-sized pieces, approximately 1 inch thick. Try to keep the size consistent so they bake evenly.
- Add the potato pieces to a large bowl, drizzle with the olive oil, add the sweet and smokey paprika, and toss them to coat with the oil and paprika.
- Spread the potatoes evenly on the sheet pan and bake at 450 degrees for 30-35 minutes until they're crispy in brown.
THE BEST PATATAS BRAVAS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PATATAS BRAVS (SPANISH ROASTED POTATOES) RECIPE
From simplyrecipes.com
34 TAPAS RECIPES FOR YOUR NEXT COCKTAIL PARTY | TASTE OF …
From tasteofhome.com
10 BEST TOMATO TAPAS RECIPES | YUMMLY
From yummly.com
SPANISH PATATAS BRAVAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
OUR BEST TAPAS RECIPES | FOOD & WINE
From foodandwine.com
CHORIZO AND POTATO TAPAS WITH CHEESE (CHORIZO CON …
From christinascucina.com
BEST PATATAS BRAVAS RECIPE – EASY SPANISH FRIED POTATOES …
From spanishsabores.com
PATATAS ALIOLI: SPANISH TAPAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SPANISH POTATOES WITH AIOLI | A TAPAS DISH FROM …
From spainonafork.com
50 BEST SPANISH TAPAS RECIPES - SPANISH SABORES
From spanishsabores.com
PATATA BRAVAS RECIPE - CLASSIC SPANISH TAPAS BY …
From archanaskitchen.com
SPICY SPANISH POTATOES (PATATAS BRAVAS) RECIPE
From deliciousmagazine.co.uk
TAPA RECIPES | ALLRECIPES
From allrecipes.com
PATATAS A LO POBRE – “POOR MAN’S POTATOES” RECIPE
From visitsouthernspain.com
CHORIZO AND POTATO TAPAS | SPANISH RECIPES | GOODTO
From goodto.com
THE 25 BEST TAPAS RECIPES - GYPSYPLATE
From gypsyplate.com
TAPAS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST POTATO TAPAS RECIPES | YUMMLY
From yummly.co.uk
CANARIAN POTATOES RECIPE - TAPAS RECIPES | HAPPY HEALTHY …
From happyhealthymotivated.com
11 BEST SPANISH COLD TAPAS RECIPES - SPANISH FOOD GUIDE
From spanishfoodguide.com
AUTHENTIC TORTILLA ESPANOLA - SPANISH POTATO PIE
From ethnicspoon.com
PATATAS BRAVAS | RECIPES | JAMIE OLIVER
From jamieoliver.com
SPANISH PATATAS BRAVAS RECIPE (SPANISH FRIED POTATOES WITH SPICY …
From spanishfoodguide.com
19 OF THE BEST AUTHENTIC SPANISH TAPAS RECIPES
From fooddrinkdestinations.com
25 BEST TAPAS RECIPES YOUR GUESTS WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
SPANISH POTATO SALAD RECIPE FOR THE POPULAR SPANISH TAPAS DISH ...
From grantourismotravels.com
TORTILLA DE PATATAS: HOW TO MAKE A SPANISH FRITTATA
From mayihavethatrecipe.com
SPICY POTATO TAPAS (PATATAS A LA RIOJANA) ~ MACHEESMO
From macheesmo.com
SPANISH POTATO BOMBAS - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
POTATO RECIPES | FESTIVE PAPAS TAPAS
From potatogoodness.com
CHORIZO POTATOES - GLEBE KITCHEN
From glebekitchen.com
10 BEST POTATO TAPAS RECIPES | YUMMLY
From yummly.com
25 AUTHENTIC SPANISH TAPAS RECIPES TO MAKE AT HOME
From lifefamilyfun.com
4 CLASSIC SPANISH TAPAS USING POTATOES | SIMPLE SPANISH …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love