Patatas bravas--crispy potatoes served with a spicy, paprika-forward tomato sauce--are standard fare at any tapas restaurant. As simple as they are to make (and they really, really are simple), there's a lot of variation in the method. The recipe below includes my personal preferences. I use mini creamer potatoes, first because I like the texture, and second because they're easier to prep (i.e. just cut 'em in half). Next, I shallow fry my patatas. Again, this is for simplicity. I see no reason to pull out the deep fryer just to crisp up a few potatoes. Lastly, I like to mix a little mayo into the bravas sauce. I find it rounds out the flavour. Of course you can omit this step, or serve the mayo separately (or better yet, make homemade spicy aioli). However you make them, patatas bravas make for a delicious starter to a meal.

Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. .Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy. Recipe by KT121

Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.

A tasty side you can spice up or down to your own taste. Pairs great with my Spanish Chicken recipe!

When in Spain on a buisness trip my husband was taken out to dinner at many great restaurant's. One dish that was on every menu was a potato dish called potatoes bravas. Each restaurant had its own version, but all consisted of fried potatoes served with a creamy tomato type sauce. This is my version of it.

yummy

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My Strawberry Blonde Chicken was in the oven and had about 20 minutes to go. I thought to myself, "what can I do with potatoes in that amount of time?" My husband was working on the plumbing so there was no running water. That meant I couldn't boil them. Well, you know the old saying, "Necessity is the mother of invention." So my little brain went to work. I recalled that my husband's uncle used to fry potatoes, so I got out my trusty cast iron skillet and went to work. Boy, did it pay off! They are delicious!

A delicious appetizer or snack for a crowd of people. Add potatoes as you go for a party or large family!

There's no better Sunday dinner than this. You can eat it with dumplings or Hungarian rice. The Martinec's make it with dumplings and the Meszaros' make it with the rice. There is no bad choice when eating this dish. Enjoy!

Slow cooked beef short ribs for turning cheap meat into a feast.

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