Bravas-Style Spicy Potatoes
For many years, Bar Las Bravas in Madrid claimed to be the originator of this classic tapa consisting of fried potatoes with a spicy tomato sauce. They were so successful that they even patented the dish, which is now proudly displayed at the bar. Some enjoy serving these potatoes with a drizzle of garlic sauce, alioli.
Ingredients
Yields 4 Servings
- 3 tablespoons of olive oil
- 3 medium potatoes peeled and cut into 1/2-inch cubes
- Kosher salt or sea salt
- Freshly ground black pepper
- 2 tablespoons of finely chopped onion
- 1 garlic clove finely chopped
- 1 cup of tomato sauce
- 1/4 cup of dry white wine
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- 1/2 dried red chili pepper seeded and crushed
- Dash of hot sauce such as Tabasco
- Garlic Sauce optional
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced potatoes and fry them until they are well browned on all sides.
- Season the potatoes with salt and pepper.
- Cover the skillet, reduce the heat to low, and cook until the potatoes are tender, which should take about 20 minutes.
- In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic and sauté, stirring, until the onion becomes soft and transparent, which should take about 3 minutes.
- Stir in the tomato sauce, white wine, parsley, crushed chili pepper, hot sauce, and season with salt and pepper.
- Cook, stirring occasionally, for about 20 minutes until the sauce thickens.
- Lightly coat the fried potatoes with the tomato sauce.
- If desired, drizzle them with garlic sauce (alioli).
- Serve your Bravas-Style Spicy Potatoes while they’re hot.
Notes & Wine Advice
Enjoy your deliciously spicy and flavorful potato tapa!