Wednesday, March 28, 2012

Spanish Patatas Bravas

While honeymooning in Spain, Justin and I got hooked on patatas bravas, or spicy potatoes — a popular tapas treat in Barcelona specifically. When we got back to St. Louis, we thought we'd try to recreate some of our favorite dinners we had abroad. We nailed tintos de verano ("summer red") or a lemon-and-red-wine concoction, fried artichokes, and the next easiest thing to master were these potatoes.

We just so happen to keep a supply of frying olive oil on hand, but you don't need to deep fry the potatoes by any means. A light pan fry works just as well.

{Printable Recipe}
1 large russet potato, peeled and chopped
3 tbsp mayo
1 tsp Sriracha sauce
1/2 tsp garlic powder
Salt & Pepper
Olive oil


Fry the potatoes in some olive oil for 12-14 minutes or until golden brown and fork-tender. 

Drain on a paper towel.

To make the sauce, combine the mayo, salt, pepper, garlic powder, and Sriracha

Toss the potatoes into the sauce.

 Buen provecho, amigos.


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1 comment:

  1. Those look super yummy! I want to try making them soon


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