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.

I was flipping through a guide book on Spain when I found a photo of a delicious looking tapas dish. I made this based on the photo and everyone loved it!You can steam or cook the potatoes in the microwave.It's ok to toss the potatoes and octopus with the ingredients. In Spain, this dish is simmered rather than fried. Recipe by 1646

Typical Riojan dish fron Spain. Made it every weekend in the village I lived in. Very very typical home cooking.

In the summer, our family eats barbecued mackerel-like fish and we top it with this piriñaca.Make sure to chop the vegetables into uniform small pieces. I don't always chop them up exactly the same sizes, but basically try to get them as small as you can. I usually use wine vinegar, but you can use balsamic vinegar if you prefer. Any other vinegar is also fine. Recipe by Spain

Because the only way for my family and me to travel this year is through food, I decided to take us on a trip to sunny Spain for dinner. I've never posted 2-for-1 recipes before, but did in this case because you never order just one tapa at a restaurant. Plus, they're both really quick and easy to prepare, not to mention delicious. Salud!

Took a cooking class. This paella is easy to make. Not over powering. Found a paella pan at the local Winners store for $10. I would half this recipe for less people as this recipe can feed about 16 people. I have the full and 8 people recipe listed. Picture above is from class but I have made this a lot and if I can do this...so can you.

The dish I had in Spain was so great that I had to try recreating it.The taste is really enhanced if you use good quality salt. Also try adding some black olive slices (about 5 olives should do the trick). Don't overcook the octopus! Otherwise it will become hard.Increase the amount of octopus if you like to 300 g for an even more satisfying meal. Recipe by Nikoniko egao