Spanishtapaspotatoes Recipes

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PATATAS BRAVAS



Patatas bravas image

Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.

Provided by Mary Cadogan

Categories     Buffet, Main course, Snack

Time 1h25m

Yield Serves 10-12 as a side

Number Of Ingredients 11

3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish
900g potatoes, cut into small cubes
2 tbsp olive oil

Steps:

  • Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

PATATAS BRAVAS RECIPE



Patatas Bravas Recipe image

Patatas bravas are one of the most beloved Spanish tapas, thanks to their simple combination of fried potatoes and flavorful sauce. Make them at home with this easy recipe!

Provided by Melissa Haun

Categories     Appetizer     Tapa

Time 20m

Number Of Ingredients 4

4 medium potatoes
Olive oil (for frying, about 1-2 cups)
Salt
1/2 cup of homemade bravas sauce

Steps:

  • Peel the potatoes, rinse thoroughly, and dry with a paper towel.
  • Cut the potatoes into bite-size chunks.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
  • Remove the potatoes and let them cool in the fridge for a few more minutes.
  • Turn the heat up to high and add the potatoes back into the pan.
  • Fry until crispy and golden.
  • Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
  • To serve, drizzle the bravas sauce over the potatoes.
  • Dig in-no forks necessary!

Nutrition Facts : Calories 202.3 kcal, Carbohydrate 38.86 g, Protein 4.71 g, Fat 3.75 g, SaturatedFat 0.54 g, Sodium 246 mg, Fiber 5.14 g, Sugar 2.96 g, ServingSize 1 serving

SPANISH POTATOES



Spanish potatoes image

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Number Of Ingredients 7

2 tbsp oil
3 tbsp tomato purée
1 tsp smoked paprika
800g potato , cut into small chunks
4 garlic cloves
juice ½ lemon
handful flat-leaf parsley leaves, roughly chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
  • Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Nutrition Facts : Calories 217 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

PATATAS BRAVAS



Patatas bravas image

Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato 'bravas' sauce. 'Patatas bravas' actually means 'fierce potatoes'...How could anyone resist something with such a brilliant name?

Provided by Jamie Oliver

Categories     Jamie Does...     Spanish     Potato     Tomato

Yield 4 as tapas

Number Of Ingredients 14

4 medium potatoes, peeled and halved, (approximately 800g)
2 cloves of garlic, peeled and finely sliced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fennel seeds
Bravas sauce
olive oil
1 onion, peeled and finely chopped
4 cloves of garlic, peeled and sliced
3 fresh red chillies, deseeded and roughly chopped
1 carrot, peeled and finely chopped
a few sprigs of fresh thyme, leaves picked
1 x 400 g tin of chopped tomatoes
1 tablespoon sherry vinegar

Steps:

  • Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
  • Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
  • While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You'll need to do this in batches so you don't overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
  • Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
  • Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.

Nutrition Facts : Calories 407 calories, Fat 23.2 g fat, SaturatedFat 3.4 g saturated fat, Protein 6.3 g protein, Carbohydrate 46.2 g carbohydrate, Sugar 10.7 g sugar, Sodium 1 g salt, Fiber 6.5 g fibre

SPANISH PATATAS BRAVAS



Spanish Patatas Bravas image

This Spanish patatas bravas recipe is one of Spain's most popular tapas. Served throughout Spain, it's a dish you can make with a few ingredients at home.

Provided by Lisa & Tony Sierra

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 8

4 medium potatoes
Salt (to taste)
1 1/2 to 2 cups Spanish olive oil ( for frying )
1 (16-ounce) can tomato sauce
1 1/2 teaspoon mustard
1 teaspoon Tabasco sauce
1 teaspoon sweet Spanish paprika
1 teaspoon red wine vinegar (or sherry vinegar)

Steps:

  • Serve warm with toothpicks and enjoy.

Nutrition Facts : Calories 351 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 797 mg, Sugar 6 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE



Spanish Tapas Potatoes in Garlic Mayonnaise image

Make and share this Spanish Tapas Potatoes in Garlic Mayonnaise recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Potato

Time 40m

Yield 2 potatoes, 2-4 serving(s)

Number Of Ingredients 5

2 large potatoes
3 tablespoons mayonnaise
1 large garlic clove, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon spanish smoked hot paprika

Steps:

  • Peel the potatoes and boil in salted water for approx 20 mins check that the potatoes are done then drain and leave to cool.
  • In a bowl mix the mayonnaise, chopped parsley, crushed garlic, and paprika.
  • Once the potatoes have cooled, chop them into small chunks (2x2cm).
  • Add the potatoes to the garlic mayonnaise and mix well.
  • Leave in the fridge for 30 mins before serving at room temperature.

Nutrition Facts : Calories 375.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.7, Sodium 181.6, Carbohydrate 70.9, Fiber 8.5, Sugar 4.4, Protein 8

4 CLASSIC SPANISH TAPAS USING POTATOES



4 Classic SPANISH TAPAS using Potatoes image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 32

2 yukon gold potatoes (cut into 3/4 inch pieces)
5 tbsp extra virgin olive oil
2 tsp sweet smoked Spanish paprika
1 tsp hot smoked Spanish paprika
1 tbsp cornstarch
1/2 tsp white wine vinegar
sea salt
black pepper
1 yukon gold potato
1/2 onion thinly sliced
1/2 red bell pepper (cut into 2-inch long strips )
1/2 green bell pepper (cut into 2-inch long strips )
sea salt
black pepper
2 yukon gold potatoes (cut into 1/4 to 1/2 inch thick pieces)
2 shallots finely diced
1 tomato roughly diced
2 hardboiled eggs roughly diced
1/4 cup corn kernels
20 green Spanish olives (pitted)
1 cup mayonnaise
1 clove garlic
1 tbsp extra virgin olive oil
sea salt
black pepper
10 baby new potatoes
1/2 cup mayonnaise
2 cloves garlic
1 tsp lemon juice
1 tbsp extra virgin olive oil
sea salt
black pepper

Steps:

  • Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once
  • Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy
  • Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge
  • Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

SPANISH POTATOES IN GARLIC MAYONNAISE RECIPE:



Spanish Potatoes in Garlic Mayonnaise Recipe: image

Provided by What's Cooking America

Categories     Appetizer

Time 1h

Number Of Ingredients 6

3/4 pound potatoes*
1/2 cup mayonnaise ((good-quality)**)
3 cloves garlic
2 tablespoons parsley, (minced)
Sherry vinegar (or fresh-squeezed lemon juice)
Coarse salt ((to taste))

Steps:

  • Thoroughly wash the potatoes. Place them, unpeeled, in a saucepan and cover with cold water.
  • On high heat, bring to a rolling boil and cook the potatoes, uncovered, for 15 to 20 minutes, depending on the quality and size of the potatoes. Prick with a knife to check for doneness. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. After 20 minutes, remove from the water and let cool. Peel and cut the cooled cooked potatoes into 3/4-inch chunks
  • Garlic Cloves: When preparing garlic for cooking, check for and remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness. To remove the green sprouts, cut the garlic in half, pull out the sprout from each side, and discard.
  • In a bowl, combine the mayonnaise, minced garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes, so dilute with a little sherry vinegar or fresh-squeezed lemon juice, if necessary. Gently fold in the potato chunks. Season with salt and let sit for approximately 20 minutes at room temperature before serving.
  • Salad may be made ahead of time and refrigerated. Bring to room temperature before servine.
  • Makes 4 to 6 servings.

SPANISH TAPAS POTATOES



Spanish Tapas Potatoes image

Make and share this Spanish Tapas Potatoes recipe from Food.com.

Provided by Pebbles

Categories     Potato

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 1/2 lbs russet potatoes
1 (14 ounce) can diced tomatoes, drained
5 garlic cloves, sliced
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
10 dashes Tabasco sauce (or to taste)
lemon juice
chopped fresh cilantro

Steps:

  • Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
  • Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
  • Add to browned potatoes and stir to coat.
  • Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
  • Garnish with lemon juice, cilantro, sea salt.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 216.6, Fat 7.1, SaturatedFat 1, Sodium 139.5, Carbohydrate 35.6, Fiber 4.8, Sugar 4.5, Protein 4.5

AIR FRYER SPANISH POTATO WEDGES



Air Fryer Spanish Potato Wedges image

Crispy potato wedges with golden edges and fluffy centers. When served with a spicy tomato dipping sauce, this is known as "patatas bravas" in Spain, often served as tapas.

Provided by lutzflcat

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds russet potatoes, unpeeled
cooking spray
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon garlic powder
⅛ teaspoon ground cinnamon
salt to taste

Steps:

  • Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
  • Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
  • Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
  • Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
  • Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 30.8 g, Fat 7.3 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 56.7 mg, Sugar 1.5 g

PATATAS BRAVAS



Patatas Bravas image

These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!

Provided by Meghan McMorrow | Fox and Briar

Categories     Appetizers     Beverages     Breakfast     Brunch     Gluten Free     Sides     Snacks

Time 1h

Number Of Ingredients 17

2 and 1/2 pounds yukon gold potatoes (cut into a 3/4 inch dice)
1/2 teaspoon baking soda
1/4 cup olive oil
salt
pepper
chopped parsley (for garnish, optional)
2 tablespoons olive oil
28 ounce can crushed tomatoes
3 garlic cloves (minced)
1 sweet or yellow onion (diced)
2 teaspoons spanish smoked paprika
1/4 teaspoon cayenne pepper (or to taste)
2 to 3 dashes hot sauce (to taste)
salt
1/4 cup good quality mayonnaise
1 garlic clove (grated or pressed)
1 teaspoon lemon juice

Steps:

  • Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.*
  • Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
  • Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
  • Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.
  • Return to oven and bake for 15 minutes.
  • Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
  • Heat olive oil in a saute pan over medium heat.
  • Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.
  • Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
  • If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.
  • Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.
  • You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.

Nutrition Facts : ServingSize 1 g, Calories 492 kcal, Carbohydrate 99.2 g, Protein 13.6 g, Fat 26.2 g

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SPANISHTAPASPOTATOES RECIPES
Spanishtapaspotatoes Recipes PATATAS BRAVAS. Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce. Provided by Mary Cadogan. Categories Buffet, Main course, Snack. Time 1h25m. Yield Serves 10-12 as a side. Number Of Ingredients 11. Ingredients ; 3 tbsp olive oil: 1 small onion, chopped: 2 garlic cloves, chopped: 227g can chopped tomatoes ...
From tfrecipes.com


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