Potatoes Bravas
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.
Potatoes Bravas
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.
Cooking Instructions
- 1
Make sauce. Melt butter in a skillet and soften onion, garlic and jalapeno.
- 2
Add tomatoes, salt and pepper, sriracha and sugar and cook until juices start to thicken
- 3
Add cream, marscapone and cook until a sauce is formed, just a few minutes or so and Swiss cheese and Romano off heat and stir in.
- 4
Cool slightly. Then add to a food processor and purée. Add basil and parsley This can be made a day ahead, refrigerate to store.
- 5
For The Potatoes
- 6
Bring a large pot of salted water or chicken stock to a boil.
- 7
Meanwhile using an apple corer make a well in the center of the potatoes. Don't go all the way through.
- 8
Peel potato
- 9
Blanched potato in the boiling water until just tender, don't overcook so it keeps its shape. Remove and pat dry.
- 10
Heat oil in a dutch oven and fry potatoes in batches until crisp and golden. Carefully remove to drain.
- 11
Fill centers with warmed sauce serving extra sauce on the side.
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