Tonight we will be traveling to Espana! One day I hope to actually travel there as I love the food and the culture. Patatas Bravas translates into English to Brave Potatoes. It gets the name because it’s very spicy (if you want it to be), so I guess if you ate it, you were brave. There are actually a few different versions of this dish. Some parts of Spain use tomatoes. The recipe I have made is from the Valencia and Catalonia areas of Spain which doesn’t use tomatoes. It is a very popular dish in the Tapas bars of Spain. Like I said, one day I hope to experience authentic Tapas bars in Espana. I adapted this recipe from a cookbook that I have, called The Complete Spanish Cookbook by Pepita Aris.
1 1/2 lbs small red or white new potatoes
5 tbsp. extra virgin olive oil (I used 2 tbsp)
3 garlic cloves chopped
1/2 tsp. ground cumin
2 tsp. paprika
2 tbsp. red wine vinegar
1 large red or green bell pepper, seeded and sliced
3 dried chilies, seeded and chopped (I left this out)
1 tbsp. capers (green olives would work too)
salt, to taste
Wash potatoes and put into a pot of salted water. Bring to a boil and cook for about 10 minutes or until almost tender. Drain and let cool so you are able to handle them. You can peel them, if you want. Cut potatoes into chunks
Heat oil in a large non stick pot and fry the potatoes, turning occasionally until golden.
Add the garlic, chillies (if using), cumin, paprika, wine vinegar, capers, peppers and salt to the potatoes and cook, stirring for about 3 or 4 minutes or until done.