PATATAS OR PAPAS BRAVAS (SPANISH FRIED POTATOES)
4 servings
A classic tapa, prepared here with the easy, oil-saving cold-start frying method. The sauce served with these fried potato cubes is known as salsa brava, and it is very good served atop Steamed Mussels or as a condiment for Tortilla Española. If you wish to avoid frying altogether or want to double the recipe, consider roasting the potatoes instead.
Heat in a medium saucepan over medium heat:
- 3 tablespoons olive oil
Add:
- 1 medium onion, chopped
Cook, stirring, until translucent and softened, about 5 minutes. Add:
- 2 garlic cloves, chopped
- 1 teaspoon Spanish smoked paprika
- ¼ teaspoon cayenne pepper
Cook until fragrant, about 1 minute. Stir in:
- One 14 ½-ounce can diced tomatoes
- ¼ cup white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Simmer until thick, about 15 minutes. Remove from the heat, puree in a blender or food processor, and taste for seasoning.
Scrub well and cut into 1-inch cubes:
- 2 pounds russet potatoes
Place in a deep, heavy skillet (preferably cast iron) and barely cover with:
- Vegetable oil
Bring the potatoes and oil to a simmer over high heat, reduce the heat to medium, and simmer until the potatoes are soft in the center, well browned, and crispy, 15 to 20 minutes. Remove from the skillet and drain on paper towels. Dust immediately with:
- ½ teaspoon salt
- ½ teaspoon sweet or smoked paprika
Serve hot with the salsa brava and, if desired:
- (Aïoli)