Cycle 2 - Europe - Patatas Bravas
For the second two-week cycle I have picked the European region and the first dish comes from Spain: Patatas Bravas or Fierced Potatoes.
The hands-on time is short at only 20 minutes, but it takes a few hours between soaking potatoes for 2 hours in ice-cold water and baking them in the oven for some 45 minutes.
I think I messed something in the recipe because it didn’t come out spicy at all. As a matter of fact some of the tasters complained that the sauce was too sweet.
The recipe calls for ground red pepper and not having those I used cayenne powder, which in my mind should’ve make it even spicier.
I liked them - the rest of my tribe not so much.
Shown here with chicken because it felt as if it needed some protein.
I might try it again and maybe up the dosage on all the spicy stuff?
Hands-on time: 20 min; Total time: 3 hr 30 min.
- 2 pounds baking potatoes
- 3 tablespoons olive oil, divided
- 1/4 teaspoon saffron threads, finely crushed
- 3/4 teaspoon salt, divided
- 1/2 cup chopped yellow onion
- 2 large garlic cloves, minced
- 1 bay leaf
- 2 bottled roasted piquillo peppers or 1 bottled roasted red bell pepper, drained and chopped (1/2 cup)
- 1.5 cups unsalted tomato puree (fresh or canned)
- 1 tablespoon Spanish smoked paprika
- 1/4 teaspoon ground red pepper
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped fresh chives
- Soak whole potatoes in ice water in refrigerator 2 hours; drain.
Cut potatoes into 1-inch cubes.
Steam potatoes, covered, 9 minutes or until just tender.
Rinse with cold water; drain and pat dry;
- Preheat oven to 450F;
- Combine 1.5 tablespoons olive oil and saffron in the center
of a jelly-roll pan (I used a tin-foil wrapped regular baking pan).
Bake at 450F for 3 to 4 minutes to bloom saffron.
Scrape oil and saffron into a medium bowl using a rubber spatula.
Return pan to oven. Add potatoes and 1/3 teaspoon salt to saffron oil, tossing to coat.
- Spread potatoes on preheated pan; bake at 450F for 45 minutes or until golden brown and crisp, stirring twice.
- While potatoes cook, heat a small saucepan over medium heat.
Add remaining 1.5 tablespoons oil to pan; swirl to coat.
Add onion; sauté 4 minutes or until tender.
Add garlic and bay leaf; sauté 1 minute.
Add roasted pepper, tomato puree, paprika, and ground red pepper; bring to a boil over high heat.
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
- Remove from heat; discard bay leaf.
(*I didn’t do these blending steps - it was smooth enough from cooking). Place pepper mixture, remaining 1/4 tea- spoon salt, and vinegar in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Spoon sauce on o plates or a platter.
Top with potatoes, and sprinkle with chives.
Serves 8 (serving size: 2/3 cup potatoes and 1/4 cup sauce)
- Protein 37g;
- Carbs 27.4g;
- Fiber 39g;
- Cholesterol: 9mg;
- Fat 54g (Sat 0.8g, Mono 3.7g, Poly 0.7g);
- Iron: 2.2mg
- Sodium 275mg;
- Calcium 29mg