Patatas Bravas (Spanish Style Roasted Potatoes in Tomato Sauce)
Posted by fourclankitchen on January 17, 2011
When I lived in Chicago, my former mentor always took our lab out to Topolobampo for Tapas around Christmas time. One of the tapas we always ordered were Patatas Bravas, fried potatoes with a tomato sauce. I haven’t eaten these in years, but suddenly had a craving for them this weekend. This is my take on them, from memory. I don’t have a strong recall of the sauce, but remember it as being buttery and smooth. So I sort of made a version of Marcella Hazan’s pasta sauce, which contains butter, onions and tomatoes. Also, I roasted the potatoess instead of deep frying them.
12 smallish red potatoes, skins on, cut into half.
1 tsp red pepper or paprika (depending on how much heat you can tolerate)
1 tsp cumin powder
Vegetable oil, enought to coat the bottom of a jelly roll pan.
Salt to taste
5 vine-ripened tomatoes, seeded.
1. cup strained tomato sauce (I used Bionaturae)
3-4 tbs. butter
1 sweet onion, crudely chopped.
1. Roast the potatoes. Preheat oven to 350 ˚F. Liberally coat the bottom of a jelly roll pan with vegetable oil. Place potatoes, cut side down in the jelly roll pan, so the cut surface is covered in oil. Sprinkle salt, red pepper and cumin and mix to coat the potatoes in spice and oil. Place the potatoes cut side down on the jelly roll pan again, with some space between eac. Do not crowd. Roast potatoes in the oven for ~1 hour, until the cut side of each potato is perfectly browned.
While the potatoes are roasting, make the sauce. Cut the tomatoes into half and deseed by squeezing the tomatoes as you would a lemon (slightly soft tomatoes are best). Chop coarsely, then add the tomato paste and the cut tomatoes to a medium sized sauce pan with a tight fitting lid. Add the onion, butter to the tomatoes. Add a little salt. Cover with a tight fitting lid and cook on low for about 40 min, with occasional stirring. Allow sauce to cool for 15 min, then blend into a smooth paste with an immersion blender, food processor or food mill. The original Hazan recipe calls for discarding the onion, but I don’t see why this should be so. So blend it right in. Taste and adjust the salt. If you want to make the sauce more spicy, add a tsp. of white vinegar and some cayenne pepper (I omitted this because I was trying to achieve the topo la bampo flavor of my imagination).
Remove potatoes from the oven when well browned. Combine with enough sauce to coat the potatoes. Serve with any main course. I served these with Mexican style salmon, the recipe for which I will post next week.