What a weekend, and by all standards a perfect one for showcasing these Potato Bravas, the result of a sponsored post by the US Potato Board in partnership with Honest Cooking.
Work continues to be busy and intense making me appreciate the peace of the kitchen when I can enjoy it as well as the pleasure of cooking for the brood on weekends more than usual.
This recipe is one of my favorite forms of a tapas, and like most recipes I add a little more shall we say zest to the sauce. Potato Bravas loosely translates to fierce or bold potatoes. Speaking of potatoes, I LOVE potatoes and possibly my favorite varieties are red skinned potatoes and classic Yukon golds and yes, in this dish I usually use Yukon Golds.
This dish comes together beautifully with spicy homemade tomato sauce, drizzled with homemade aioli. And, do not think of subbing mayonnaise for the aioli, I shall talk and rhapsodize about aioli on a later day, but fear not that day shall come.
Just a note, this recipe without the aioli is acceptable, I cannot in good conscience tell you that it is just as good, but without the aioli it becomes a peaceful vegan recipe, something that a lot of you ask me for. So, before we get to the recipe we need to get clear on the takeaway, if using aioli make it yourself and do not try to bake the potatoes.
Even as I write this, I realize that this just will end up being a post on the darker side of life.Beverly, my adopted mom the one who has seen me through those confusing and conflicting early years of adulthood, bad men and getting settled is very ill. At 91, it is unlikely that she will make it much longer.
Some posts are just that way, maybe it is just meant to coincide with my first memories of tapas in Madrid, moody, lively and just delicious. This dish is not meant to be rushed, it is something I often enjoy on Friday evenings with the husband or with very special company.
A beautiful recipe for a classic tapas - Potato Bravas. This is my go to recipe when I want comforting indulgent party fare.
- !For the Potatoes
- 3 medium sized potatoes (such as Yukon Golds)
- Oil for frying
- ! For the aioli
- 1 clove of garlic
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 3 tablespoons olive oil
- 1 medium white onion, diced
- 2 to 3 cloves of garlic minced
- 1 teaspoon powdered cumin
- 1 teaspoon smoked paprika
- 4 medium sized very ripe tomatoes coarsely chopped
- 1 large spicy red cayenne pepper, chopped
- 1 teaspoon salt or to taste
- 1/2 cup water
- Lots of cilantro or parsley to garnish
- Boil the potatoes in plenty of water for about 10 minutes, until somewhat soft but not cooked through. Remove the skin and cut into cubes and dry thoroughly.
- In the meantime, mash the garlic clove and mix with the lemon juice and beat in the egg yolk and salt. Mix in the olive oil a few drops at a time and beat well, but do not over beat. Continue this process with patience, until the mixture thickens and gets a rich and creamy sauce like texture.
- Add in just enough oil to let the mixture emulsify, and set aside. This dish does not need a very thick aioli.
- Once the aioli is done, heat the olive oil for the tomato sauce and add in the white onion and minced garlic and cook for five to seven minutes until the onion is soft and beginning to turn pale golden.
- Add in the powdered cumin, smoked paprika and the tomatoes, cayenne pepper and the salt and cook for 8 minutes. Stir in the water and cook for 3 to 4 minutes and set aside.
- Set the sauce aside.
- Place about 2 inches of oil for frying in a skillet, and heat for about 5 minutes. Add in the cubed potatoes and fry until crisp and golden.
- To serve and assemble, place a little of the tomato sauce on the plate, add the crisp potatoes over the tomato sauce.
- Drizzle with the aioli and garnish with the cilantro or parsley and enjoy!