How to Prepare Perfect Potatos Bravas

Potatos Bravas. This Patatas Bravas recipe roasts potatoes, instead of frying them, which makes them both easier and healthier! You'll love the patatas bravas sauce — the leftovers taste great on just about everything! Patatas bravas (Spanish: [paˈtatas ˈbɾaβas]), also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars.

Topped with a delicious smoky salsa brava and garlic aioli, this patatas bravas recipe is totally addictive! Patatas bravas (or, potatoes in bravas sauce) are a classic Spanish tapas dish. "Tapas" are basically (the best ever) bar snacks. The word tapas means "top" or "cover" in Spanish, likely referring to the. You can cook Potatos Bravas using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Potatos Bravas

1. Prepare of For Sauce.
2. You need 1 (15 ounces) of can rotel tomatos with chilis.
3. You need 1 tablespoon of butter.
4. You need 1 of small onion, chopped.
5. It's 2 of garlic cloves, chopped.
6. Prepare 1 of jalapeno, seeds removed and chopped.
7. Prepare 1 teaspoon of granulated sugar.
8. Prepare to taste of salt and pepper.
9. Prepare 1/2 teaspoon of sriracha seasonung.
10. You need 1/4 cup of heavy cream.
11. It's 2 tablespoons of marscapone cheese.
12. Prepare 1/4 cup of fresh grated romano cheedr.
13. You need 2 tablespoons of shredded Swiss cheese.
14. It's 2 of tablesoons each fresh basil and patsley, chopped.
15. You need of For Potatoes.
16. It's 4 of large yellow or red potatoes.
17. Prepare to taste of salt and pepper.
18. You need of oil for frying.

Patatas Bravas are to tapas bars what chicken wings are to sports bars. Every single one has got them, but other than a few basic similarities, they can vary wildly from spot to spot. Patatas bravas is one of the most popular tapas from Spain. This simple, yet delicious tapa is traditionally made with fried potatoes topped with a spicy sauce.

Potatos Bravas step by step

1. Make sauce. Melt butter in a skillet and soften onion, garlic and jalapeno.
2. Add tomatoes, salt and pepper, sriracha and sugar and cook until juices start to thicken.
3. Add cream, marscapone and cook until a sauce is formed, just a few minutes or so and Swiss cheese and Romano off heat and stir in.
4. Cool slightly. Then add to a food processor and puree. Add basil and parsleyl This can be made a day ahead, refrigerate tostore.
5. For The Potatoes.
6. Bring a large pot of boiling salted water or chicken stock to a boil.
7. Meanwhile using an apple corer make a well in the center of the potatoe. Don't go all the way through..
8. Peel potato.
9. Blanched potato in the boiling water until just tender, don't overcook so it keeps its shape. Remove and pat dry.
10. Heat oil in a dutch oven and fry potatos in batches until crisp and golden. Carefully remove to drain.
11. Uht.
12. Fill.centers with warmed sauce passing extra sauce on the sidw.
13. .

If you've been following us for a while. Patatas bravas, also known as papas bravas or patatas a la brava, consist of white potatoes, cut To be bravas, the patatas must be generously accompanied by a sauce that makes them "brave". Try Simon Rimmer's patatas bravas recipe for golden cubes of potato in a spicy tomato sauce. Patatas Bravas are a classic at tapas bars across Spain. Spanish cuisine features very little spicy food, so while the sauce here is only mildly spicy, it is called salsa brava, or "fierce sauce!" Patatas Bravas.