Patató al romero con salsa brava 
Patató with Rosemary and Brava Sauce
The origin of this dish is not very clear. However, Ángel Muro, in El Practicón (1893), noted that: "Any sauce, any dressing, known or yet to be discovered, goes well with potatoes, even with suet and saffron, which is how the poor in Madrid eat them." One of the first explicit documented mentions was made by the renowned journalist Luis Carandell in his work Vivir en Madrid (1967), where he explains: "Patatas bravas, which in some places are called 'patatas a lo pobre', are fried potatoes with spicy sauce, as one imagines the poor would eat potatoes, that is, dipping bread in the sauce." In this recipe, I used patató, which are very small potatoes that are eaten boiled with the skin on, a French variety often served as a tapa. To see how to make Brava Sauce, follow this link: https://cookpad.wasmer.app/es/recetas/4598542-salsa-brava
Patató with Rosemary and Brava Sauce
The origin of this dish is not very clear. However, Ángel Muro, in El Practicón (1893), noted that: "Any sauce, any dressing, known or yet to be discovered, goes well with potatoes, even with suet and saffron, which is how the poor in Madrid eat them." One of the first explicit documented mentions was made by the renowned journalist Luis Carandell in his work Vivir en Madrid (1967), where he explains: "Patatas bravas, which in some places are called 'patatas a lo pobre', are fried potatoes with spicy sauce, as one imagines the poor would eat potatoes, that is, dipping bread in the sauce." In this recipe, I used patató, which are very small potatoes that are eaten boiled with the skin on, a French variety often served as a tapa. To see how to make Brava Sauce, follow this link: https://cookpad.wasmer.app/es/recetas/4598542-salsa-brava
Cooking Instructions
- 1
First, wash the potatoes thoroughly since they will be eaten with the skin on. Let them drain well.
- 2
Place the potatoes in a microwave-safe dish.
- 3
Cover the dish with plastic wrap and poke two or three holes to let steam escape. For this amount, microwave for seven minutes, checking with a fork to see if they are done.
- 4
Let the potatoes cool. This is important because you will be sautéing them with butter and rosemary, and they need to stay whole so they don't break apart.
- 5
Add the butter and rosemary to a skillet and let the butter melt.
- 6
Add the potatoes, season with salt, and sauté until the outside is golden brown.
- 7
Once ready, transfer the potatoes to a serving dish, add Brava Sauce to taste, garnish with rosemary sprigs, and enjoy.
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