Tapas week – Patatas Bravas (spicy potatoes)

Tapas are more than just a recipe, it’s a way of life – known for being great summer starters. With summer in the air, we are having a tapas week at iDealwine! Keep an eye on the blog for a new, classic Spanish tapas recipe every day, to enjoy with a good rosé or chilled white wine.

Spanish tapas

 

Tapas week – Patatas Bravas (spicy potatoes)

Serves 4 people

Ingredients

  • 4 large potatoes, with firm flesh
  • ½ onion
  • 3 garlic cloves
  • 2 cayenne peppers
  • 1 teaspoon paprika
  • 1 cup tomato pulp
  • 1 teaspoon flour
  • Vinegar
  • Olive oil
  • Salt
  • Sugar
  • Water

Preparation

  • Cook the potatoes in a pot of boiling water.
  • Chop the onion, garlic and peppers.
  • Heat two tablespoons of olive oil and cook the onion until it becomes transparent.
  • Then add garlic and peppers. When the garlic becomes golden brown, remove from heat and add the paprika. Stir over low heat.
  • Add the tomato pulp and cook for 5 minutes while stirring. Add sugar and salt.
  • Dissolve the flour in half a glass of water and pour into the sauce. Mix well and cover with water. Cook for 15 minutes.
  • Add the vinegar. Pour the sauce into a blender and blend until it becomes a smooth sauce without any pieces.
  • Once the potatoes are cooked, let them cool to room temperature. Peel and cut into pieces of about two centimetres.
  • In a pan, fry the potato pieces in hot oil.
  • Place on paper towels to remove excess oil.
  • Put the potatoes in a plate or bowl and pour the sauce over.

Spanish tapas

The ideal wine pairings:
Bandol rosé
Côtes du Roussillon rosé
Côtes de Provence rosé
Bandol white wine
Côtes du Roussillon white wine
Chablis
Côtes du Rhône white wine

 

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Tapas Week – All six recipes:

Cod Croquettes

Pan Con Tomate (Tomato on Toasted Bread)

Tortilla Espanola

Marinated anchovies

Patatas Bravas (spicy potatoes)

Shrimp frittatas

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  • Sandy

    Pheonmenal breakdown of the topic, you should write for me too!

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