Recipe of the Month Archive

June 2007   Patatas Bravas (roasted potatoes with two sauces)

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

Potatoes:

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, and  cover.  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.

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