Patatas bravas are a classic Spanish tapas dish comprised of cubed potatoes topped with a spicy, tomato sauce. This classic appetizer can be found at just about any tapas restaurant across Spain. Some versions are baked while others are fried, but all are topped with the tasty spicy tomato sauce. This Spanish staple originated in Madrid in 1933 at a bar called Las Bravas – and Spaniards and tourists alike have been enjoying this tasty tapa ever since!
2 pounds red skin potatoes, cut into 1 inch pieces
3 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon paprika
Salt to taste
1/4 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder + more for potatoes
1 14-ounce can crushed tomatoes (without liquid)
2-3 teaspoons hot sauce
Preheat the oven to 450 degrees F.
Place potatoes into extremely hot water for 15 minutes. Remove and dab off any excess liquid from potatoes, ensuring they are very dry. In a large bowl, toss the potatoes with 3 tablespoons olive oil, salt, and garlic powder. Add to a baking sheet.
Bake approximately 25 minutes or until golden brown and cooked through, stirring halfway through.
While the potatoes are baking, prepare the spicy tomato sauce (this can also be done in advance). Add 1 tablespoon olive oil to a large skillet. Add onion and garlic and 1/2 teaspoon salt and cook over medium-low heat for 7-8 minutes until the onions become translucent and fragrant. Do not let the onions brown.
Add paprika, garlic powder, and cayenne powder and stir. Add the crushed tomatoes, hot sauce, and 1.5 cups of water and stir. Bring to a boil, then reduce to a simmer for 15 minutes. Adjust seasonings to taste.
For a smooth sauce, puree the mixture in a blender or food processor (optional).
Once the potatoes are finished, remove and sprinkle with additional salt.
Serve the potatoes in a bowl, topped with spicy tomato sauce.
*feature photo courtesy of http://www.brindisa.com