The first of my tapas series - Patatas Bravas.
This one comes from one of my favorite classes - Tapas! This is the first class I ever taught at The Cambridge School of Culinary Arts, and holds a very special place in my heart, even after teaching it 100+ times..! A great dish to serve as a tapas or a perfect brunch accompaniment as well! Traditionally this is fried, however I prefer the roasted version, tossed in this fiery red sauce and drizzled with my favorite lemon basil aioli. Quite a delicious bite! Hope you enjoy!
6-8 potatoes, in bite-sized pieces
1 onion, diced
4-6 cloves of garlic, pasted
2 TBS smoked paprika
1 tsp red pepper flakes
2 TBS sherry
1.5 c white wine
8 oz tomato sauce
zest and juice of 1 lemon
optional: couple dashes of tabasco
Prepare potatoes, cut to size and dress with olive oil, salt and pepper. Place on a large parchment-lined baking sheet pan. Roast in 400-425 degree oven until browned and crispy on the outside, roughly 20-30 minutes.
While waiting for the potatoes to roast, put the sauce together:
In a medium sized saucepan, heat up the oil. Add the diced onions, cook until translucent, add the garlic, cook until tender (fragrant). Add in the paprika, red pepper flakes, salt, pepper and brown slightly. Deglaze with the wines. Stir in the tomato sauce, lemon zest and juice. Simmer for 15-20 minutes.
Season to taste. Toss hot potatoes in the fiery sauce right before serving. May need to reheat potatoes before tossing if preparing this ahead of time. Delicious served with the lemon aioli.