Crisp potatoes with spicy tomato sauce (Patatas bravas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 69) by Anya Von Bremzen

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Notes about this recipe

  • alex9179 on May 26, 2016

    My go-to method for any roasted potatoes. Reduce tomato sauce recipe by half or plan to freeze.

  • Breadcrumbs on September 01, 2015

    p. 69 - Fabulous! Loved the results achieved by boiling then roasting the waxy potatoes. Super-crispy on the outside, tender and fluffy on the inside. Gorgeous caramelization makes these a visual treat as well. My favourite version of this recipe thus far. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9706410#9706410

  • stockholm28 on August 15, 2015

    a.k.a. Patatas Bravas. The technique of boiling the potatoes and then cutting into quarters, tossing with olive oil and salt, and roasting in a 475 degree oven makes a very crispy potato. The potatoes are addictive. I made the Basic One Cup Allioli which was much better the day after I made it (the garlic was a bit sharp on the first day). If you plan to make this, you could make the allioli and tomato sauce the day before. I enjoyed the leftovers for breakfast this morning. I've got both allioli and tomato sauce left so you could increase the number of potatos you use.

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