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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Patatas Bravas (roasted potatoes with two sauces)

Gregory Clapp

This is a very popular tapas dish in Spain.  I hope you like it as much as we do.


  • 2 lbs potatoes peeled and cut into 3/4" cubes
  • 1/4 cup olive oil
  • salt and pepper to taste

Toss potatoes with olive oil and seasoning.   Place in 9" x 13" baking pan.  Bake at 375º for 30 to 45 minutes until done and browned.

Tomato Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons onions minced
  • 1 clove garlic minced
  • 1 14 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 1/4 cup white wine
  • 1 tablespoon parsley minced
  • 1/2 tablespoon chili flakes
  • 1/4 teaspoon Tabasco sauce
  • 1 bay leaf
  • 1/8 teaspoon sugar
  • salt and pepper to taste

Heat oil in a sauté pan.  Add onions and garlic.  Cook until softened.  Add remaining ingredients, bring to a boil, reduce heat to a simmer, andcover.  Cook for 30 minutes.  Remove from heat, remove bay leaf, and pour sauce into a blender.  Blend until smooth.  Add water if it's too thick. 

Alioli (Garlic Sauce):

  • 1/2 cup mayonnaise
  • 2 teaspoons olive oil
  • 3 cloves garlic minced
  • water to thin

Mix ingredients together and add water to thin,  It should be the consistency of catsup.

Serve roasted potatoes with both sauces.  Each serving should have a scoop of each sauce.