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