Patatas Bravas

Patatas Bravas Categories: Appetizers
Nb persons: 8
Preparation time:
Total time:

    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

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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