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Patatas Bravas

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Lions are fierce. Some women, too. But potatoes? Quite so, if they’re served up tapas-style. Patatas bravas is a tapas bar classic: a platter of fried or roasted potatoes, accompanied by a smoldering tomato sauce, salsa brava, or literally, “fierce sauce.” You’ll often find the two tossed together, but serving them separately with the spicy sauce alongside for dunking allows the potatoes to remain appealingly crisp. The sauce gets its heat from a hit of hot smoked paprika and crushed red pepper, and its depth from a luscious, roasty brown ale and splash of sherry vinegar.

Makes: 6

  • 1½ pounds red potatoes, cut in 1-inch wedges
  • 3 tablespoons olive oil, divided
  • kosher salt
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon hot smoked paprika
  • ¼ teaspoon crushed red pepper
  • 18 teaspoon ground cumin
  • ¾ cup canned crushed tomatoes
  • ¼ cup Big Sky Moose Drool Brown Ale
  • ¼ teaspoon sugar
  • ½ teaspoon sherry vinegar


• Heat the oven to 450 F. Toss the potatoes with 2 tablespoons of the olive oil, and arrange cut side down on a large rimmed baking sheet. Season with ½ teaspoon kosher salt, cover tightly with foil, and roast 15 minutes.

• While the potatoes are roasting, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the garlic and sauté 1 minute, or until just fragrant. Add the smoked paprika, crushed pepper and cumin; sauté 10 seconds more. Stir in the tomatoes, beer and sugar; simmer 10 minutes. Stir in the vinegar, and transfer to a small bowl.

• When the potatoes are done roasting, remove the foil, but leave the potatoes undisturbed; continue roasting 15 minutes more, or until their bottoms are golden.

• Turn the potatoes and roast 10 minutes more, or until tender and well-browned. Drizzle with the remaining oil, and season to taste with additional salt. Transfer to a serving platter and serve alongside the dipping sauce.


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