Traditionally, Patatas Bravas are deep fried. In the recipe I read – they were actually fried TWICE. I wanted a lower calorie, lower fat version. So I pan fried my potatoes – like I do for my Cajun Potatoes. This is what I came up with – and it is delicious. The spicy tomato sauce really makes a side dish that is full of flavor. These completely complemented the Garlic Chicken and Spinach with Pine Nuts and Raisins that I served that evening.
Ingredients:
1 Tablespoon olive oil
½ of a small red onion, finely chopped
4 cloves of garlic, minced
3 teaspoons paprika
¼ teaspoon cayenne pepper
1 can diced tomatoes
4 Tablespoons water
4 – 5 red potatoes, depending upon size
Olive oil for frying
Salt & Pepper
Flat leaf parsley, chopped for garnish
Directions:
Heat 1 tablespoon olive oil in pan. Add onion and sauté for 3 minutes. Add garlic, paprika and cayenne; cook until fragrant. Add can of tomatoes, water and bay leaf. Cook for 20 minutes, add extra water if mixture gets too dry.
Allow to cool; remove bay leaf. Place in blender and blend until smooth.
Wash and cut the potatoes in quarters lengthwise. Cut quarters across into several smaller bite sized pieces. Depending upon the size of your potato – 4 or 5 pieces out of each quarter.
Heat a skillet that can be fitted with a lid. Add olive oil, add the potatoes to the skillet, and sprinkle with a little salt & pepper. Toss well to coat the potatoes with the oil. Place lid on, skillet and cook over medium heat for several minutes. Remove lid every so often and toss the potatoes so that they brown – but don’t burn. When the pan becomes dry add a little water or chicken broth. Replace lid and continue to cook until potatoes are completely done. Brown, golden and delicious! Be careful not to burn them. If you notice in my picture – mine are a little over done.
Remove the potatoes to a serving dish. Heat the spicy tomato sauce and spoon over the top. Sprinkle some freshly chopped flat leaf parsley on top for garnish.
