Cook the Book: Patatas Bravas
From Recipes [Photograph: Caroline Russock] I thought I’d begin our week of tapas from The Book of Tapas by Simone and Inés Ortega with one of the most well-known and loved tapas dishes around, Patatas Bravas . Preparation of patatas bravas varies widely—some versions are fried while other are boiled, sauces are tomato or vinegar-based, and sometimes the patatas are topped with chorizo, chicken, or fish. A garlicky aioli usually finds its way into the mix, either on the side or drizzled on top. This recipe is closest to a Catalonian or Valencian version, with boiled waxy potatoes tossed in a vinegar and oil-based sauce with paprika, garlic, and either chili powder or Worcestershire sauce. I used all three for a sauce that was smokey, slightly spicy and had a slight richness from the Worcestershire. These patatas are wonderful on their own and pair perfectly with a cold beer or a glass of white wine but if you have an extra few minutes to whip up a batch of aioli it certainly wouldn’t hurt. Win The Book of Tapas As always with our Cook the Book feature, we have five (5) copies of…
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Tags: chili, cook-the-book, oil-based-sauce, recipes, slice-or-dice, slight-richness, teaspoon-chili, week
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