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

This Post Has One Comment

  1. Sandy

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

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