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.
SPANISH DELUXE POTATOES | PATATAS DELUXE
Steps:
- Add 1 tsp garlic powder into a large bowl, along with 1 tsp onion powder, 1 tsp sweet smoked Spanish paprika, 1 tsp dried oregano, 1 tsp dried parsley and 1/4 tsp freshly cracked black pepper, mix together, then add in 3 tbsp extra virgin olive oil, mix together and set aside
- Wash & pat dry the potatoes, then cut each one into wedges, I like to cut each potato in half lengthwise, then lay the potato cut side down and cut the wedges, 8 wedges per potato
- Add the potato wedges into the spice mix, season with sea salt and mix together until each potato wedge is well coated
- Line a baking tray with parchment paper, add the coated potato wedges and evenly spread them around, making sure they´re all in a single layer
- Add the potatoes into a preheated oven, bake + broil option (bottom + top heat) 200 C / 390 F
- Meanwhile make the garlic sauce, add 1/2 cup mayonnaise into a large bowl, finely grate in 1 clove of garlic, 1 tsp lemon juice and 1 tbsp extra virgin olive oil, season with sea salt & black pepper, whisk together until well mixed
- Once the potato wedges are fully cooked through, between 30 to 35 minutes, remove from the oven, transfer the potato wedges into a dish, serve next to the garlic sauce, enjoy!
Nutrition Facts : Sodium 249 mg, Sugar 3 g, Fiber 6 g, Cholesterol 4 mg, Calories 396 kcal, TransFat 1 g, SaturatedFat 3 g, Fat 21 g, Protein 6 g, Carbohydrate 49 g, UnsaturatedFat 17 g, ServingSize 1 serving
TORTILLA DE PATATAS
A Spanish omelet made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Good hot or cold as a side dish.
Provided by Heidi Jeseritz
Categories Omelets
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
- Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
- Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
- Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 14.7 g, Cholesterol 93 mg, Fat 40.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 427.5 mg, Sugar 0.6 g
More about "spanish deluxe potatoes patatas deluxe recipes"
THE BEST-EVER SPANISH POTATOES | PATATAS A LA …
From spainonafork.com
5/5 (9)Servings 4Cuisine SpanishCategory Appetizer, Side Dish
- Slice 2 yukon gold potatoes into rounds that are a 1/4 inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a 1/4 cup of all-purpose flour, season with sea salt & black pepper and mix together
- To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash
- Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done
- Using the same pan with the same heat, add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 tbsp of corn starch and a generous 1/2 tsp of sweet smoked paprika, mix together until well combined, then add in 1/2 cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while
PATATAS BRAVAS SPANISH FRIED POTATOES | THE …
From themediterraneandish.com
5/5 (4)Calories 271 per servingCategory Appetizers, Side Dish
BEST PATATAS BRAVAS RECIPE - EASY SPANISH FRIED POTATOES …
From spanishsabores.com
PATATAS BRAVS (SPANISH ROASTED POTATOES) RECIPE - SIMPLY …
From simplyrecipes.com
PATATAS BRAVAS | RECIPES | JAMIE OLIVER
From jamieoliver.com
PATATAS PANADERAS (SPANISH POTATOES WITH OLIVE OIL AND …
From karenskitchenstories.com
SPANISH PATATAS EN ADOBILLO | GARLIC POTATOES IN AN …
From spainonafork.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
CLASSIC SPANISH POTATOES | PATATAS PANADERAS RECIPE
From spainonafork.com
5/5 (3)Servings 4Cuisine SpanishCategory Side Dish
- Peel 3 medium sized potatoes, rinse under cold water and pat completely dry, cut each potato into thin slices that are 1/8 of an inch (1/2 cm) thick
- Grease a large casserole dish with extra virgin olive oil, add the slices of potatoes into the casserole dish, I like to add them in single files and layered, but you can just add all the sliced potatoes at once and spread them around so they evenly cook
- Thinly slice 1/2 of an onion, mix the onions around with your hands so they´re loose, evenly spread the onions over the potatoes
- Grab a head of garlic and cut a slit on each clove (skin on) and place over the potatoes and onion
PARTY POTATOES DELUXE - IOWA GIRL EATS
From iowagirleats.com
SPANISH DELUXE POTATOES | THE MOST FLAVORFUL POTATOES EVER
From youtube.com
HASHBROWN POTATOES DELUXE - MY CASUAL PANTRY
From mycasualpantry.com
CLASSIC SPANISH POTATOES | PATATAS PANADERAS RECIPE - YOUTUBE
From youtube.com
SPICY SPANISH POTATOES (PATATAS BRAVAS) - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY PATATAS BRAVAS – SPANISH FRIED POTATOES TAPAS
From thetravelbite.com
THE BEST-EVER SPANISH POTATOES | PATATAS A LA IMPORTANCIA RECIPE
From youtube.com
10 MOST POPULAR SPANISH POTATO DISHES - TASTEATLAS
From tasteatlas.com
THE BEST-EVER BOILED POTATOES | SPANISH PATATAS HERVIDAS RECIPE
From spainonafork.com
SPANISH TORTILLA (TORTILLA DE PATATAS) | FEASTING AT HOME
From feastingathome.com
SPANISH PATATAS BRAVAS RECIPE (SPANISH FRIED POTATOES WITH SPICY …
From spanishfoodguide.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