Exploring global food and food culture

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Bacon Brussels Sprouts with Balsamic and Blue Cheese

Bacon Brussels Sprouts with Balsamic and Blue Cheese

The holidays for many families are about traditions, new and old, the continuity of life continuing, year after year. Despite changes. Despite anything. We have a lot of traditions in our family around Christmas time, and many of them revolve around food. One that my […]

Tortilla Espanola

Tortilla Espanola

The first time my wife made tortilla espanola (I know, I was confused too; it doesn’t look like a tortilla; I usually just call it a Spanish omelette) for me, when we were attempting one of our tapas meals for some friends, I was skeptical. […]

Ode to a Potato, or Patatas Bravas of Thee I Sing

Ode to a Potato, or Patatas Bravas of Thee I Sing

I suppose it’s the Irish ancestry showing up in my love for patatas bravas.  There’s something so wholesome, so appealing about the simplicity of a fried potato.  I’m also a sauce nut.  Seriously.  My wife was making lasagna earlier tonight, and she just brought me some sauce to eat.  I’m saucy. Well, saucily inclined, I suppose.  At any rate, take something as simple as a fried potato and add some kind of delicious sauce to it, and you’ve got yourself little bite sized bits of heaven.

I will say this though (and I suppose I risk alienating half of my audience by saying this, but here goes), I absolutely cannot understand why anyone would want to cover something so delicious and almost wholesomely decadent as a fried potato with a mayonnaise based sauce.  That’s not cool, man.  But enough of me ranting like a madman about why I don’t like mayo (I’ll go into that at a future date when I do my No Mayo Week), I just opted for a simple spicy tomato sauce.  And I think it works.

The technique:

I peeled and chopped three small to medium sized potatoes into irregular chunks.  Then I fried them in a nonstick pan with a little olive oil.  I also lightly sprinkled them with some ground spices and fresh cracked pepper.

They ended up looking something like this:

potatoe salad

They ended up a little bit darker than this by the time I they were through cooking. Total frying time was about 15 minutes on a medium high heat.

Next, after setting aside the potatoes, I added some sliced onion and some red bell peppers to the pan and fried them until they were soft.

Like so:

That’s fresh cracked pepper, Aleppo pepper and cayenne sprinkled over. When the onions and peppers were cooked to my satisfaction, I added them to a glass and added one small can of tomato sauce and some more spices and some hot sauce, then hit them with my immersion blender.

Like so:

Then it was simply a matter of plating up the patatas and then adding the bravas sauce.

The ingredients:

  • 2 tablespoons olive oil
  • 3 medium potatoes, peeled and cut into smaller irregular chunks
  • 1/4 teaspoon of Aleppo pepper, fresh cracked pepper and cayenne pepper (sprinkled on the potatoes and the onions and peppers)
  • 1/4 small onion, diced fine
  • 4 or 5 small strips of red bell pepper, about equivalent to the amount of onion being used
  • 1 small can of tomato sauce
  • dash of tabasco hot sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • dash of nutmeg
  • 1 teaspoon paprika
  • 1/2 teaspoon mustard powder

This really is a remarkably easy recipe to make, especially if you have an immersion blender.  They’re pretty much worth their weight in gold, very handy for smoothies and all sorts of sauces just like this one.

If you try this and like it, let me know.  You can connect with me on pinterest or facebook or twitter, where I’m @oneworldplate

Lemon marinated olives

Lemon marinated olives

Olives are a testament to human ingenuity. In their natural state, they’re bitter. Hardly edible at all. But somehow, in the course of human history, someone got desperate enough (or perhaps it was an accident of some sort) that they fermented or cured some olives. […]

Benedictine Walnut Salad with Blue Cheese and Balsamic

Benedictine Walnut Salad with Blue Cheese and Balsamic

I’m not a big drinker. I’m just not. I could never hold my alcohol in college, so I’m a total lightweight. But I’m odd. I’m fascinated by the whole history and process of making beer (even though I really don’t like it that much). A […]