Is there ever any food containing fried potatoes that is not a favourite (yup fried)?! Now it is not an everyday type of indulgence however I can swear fried potatoes are good for your soul! Roast the cubes on days when your soul is absolutely and fully content!
Well the classic combination of fried potatoes and some sort of tomato sauce is too famous for any introductions, however you do have a choice as to what type of tomato sauce, perhaps even what quality of tomato sauce you want to go for. Don't just stick to the same old jar of Supermarket Ketchup! One of my favourite combinations of fried potatoes and tomato sauce comes in the form of this absolutely Divine and very popular Tapas: Patatas Bravas... Boy can I munch away?! Yup I so can and so can you. Here is how I make it, especially for the days when my soul needs a kick and a reminder of fantastic, fun and interesting destinations while am stuck here in traffic-laden and sometimes repetitive Dubai!
1 kg potatoes, peeled and cubed
vegetable oil for deep frying (otherwise you can roast the potato cubes)
For tomato sauce
2 tbsp olive oil
4 large ripe tomatoes, skinned and chopped
1 large red capsicum, roasted, skinned and finely chopped
1 small red onion, finely chopped
2 crushed garlic cloves
1 tbsp paprika powder (you can go for hot or sweet)
1 tsp sugar
Salt & black pepper to taste
1 bay leaf
Make the tomato sauce...
Heat the olive oil in a saucepan and saute the chopped onions, garlic and chopped capsicum untill all are soft. Season with salt and black pepper, add the paprika powder and stir to coat.
Add the tomatoes, bay leaf and sugar and cook stirring until the tomatoes have softened. Add water if necessary. Simmer for 10 minutes.
Remove from the heat, discard the bay leaf and allow to cool slightly then blend until smooth. Thin slightly with water if required. Heat the sauce again before serving.
Before serving: Deep fry the potato cubes until golden, drain and set aside.
To serve, place the fried potato cubes and top with the tomato sauce then garnish with chopped parsley. Serve hot and enjoy :))
Stay Tuned for my pop up kitchen at.... (I guess you are going to have to watch the announcement on this link!)
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