This recipe for Patatas Bravas is based on one from Spanish, an out-of-print cookbook by Pipita Aris, one of the best Spanish cookbook authors. The surprising element is the vinegar - which gives the dish a wonderfully bright flavor. My addition is the dark beer, which adds depth to the dish. Any dark beer will work, but if you can get Mahou Negra it's perfect. (By the way, in this context bravas means fiery. The potatoes should be distinctly spicy.) (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1 lb. small new potatoes (about 1" diameter)
- 1/2 red or green bell pepper; seeded and sliced
- 1 Tbsp. olive oil
- 2 Tbsp. dark beer
- 1 clove garlic; chopped
- 1 dried New Mexico chile; seeded and broken into pieces
- 1/4 tsp. ground cumin
- 1/2 tsp. smoked hot Spanish paprika
- 1 tsp. red or white wine vinegar
- Salt to taste
Preparation:
1. Boil potatoes until tender — about 10 minutes. Drain and quarter.
2. Using a blender or small food processor grind together garlic, cumin, chilies, and paprika. Add vinegar.
3. Heat olive oil over medium high heat.
4. Add potatoes and bell pepper and brown potatoes.
5. Add beer and cook until almost dry.
6. Stir in vinegar/spice mixture, taking care to coat all potatoes. Add salt to taste and serve.
And here's a different take from SpanishFood.About.com.
