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Patatas Bravas
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: http://wwwwholeliving.com/130386/patatas-bravas?czone=entertaining/cocktail-hour/party-food-recipes¢er=276959&gallery=274968&slide=233920
| 1 tablespoon | extra-virgin olive oil |
| 4 cloves | garlic, minced |
| 1 medium | yellow onion, cut into 1/2-inch dice |
| 1 tablespoon | all-purpose flour |
| One 14-ounce can | low-sodium chicken stock, or homemade, skimmed of fat |
| One 15-ounce can | tomato sauce |
| 2 tablespoons | white-wine vinegar |
| 2 teaspoons | paprika |
| 1/2 teaspoon | crushed red-pepper flakes |
| 1 1/2 pounds | fingerling potatoes |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 1 tablespoon | chopped fresh oregano, for garnish |
Directions
Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add garlic and onion, and cook until translucent, about 4 minutes. Sprinkle with flour, and stir to coat. Add chicken stock, tomato sauce, vinegar, paprika, and red-pepper flakes. Bring to a boil, and reduce to a simmer. Let cook until slightly thickened and aromatic, about 30 minutes. Set aside, and keep warm.
Meanwhile, cook the potatoes: Heat oven to 375 degrees. Cut the potatoes in half lengthwise. Toss in a bowl with remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Place the coated potatoes cut side down in a single layer on a large cookie sheet, and bake until golden brown and cooked through, about 35 minutes. Remove from oven, and serve with reserved warm tomato sauce, garnished with chopped oregano.
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