Patatas Bravas
Serves 8Ingredients
- 4 pounds russet potatoes, peeled and cubed
- 1 (14 oz.) can chopped tomatoes
- 1-2 yellow onions, minced
- 3 large cloves garlic, minced
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon tomato paste
- 2-3 teaspoons chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons sugar
- salt and pepper, to taste
- [Made day in advance] Heat 2 tablespoons olive oil in a large pan, add onions and cook over medium-high heat until softened. 6-7 minutes.
- Add the garlic, tomatoes, tomato paste, paprika, chili powder, sugar, salt and pepper, and bring to a boil.
- Once boiling, lower heat and let simmer for 10-15 minutes, until reduced and pulpy.
- Remove from heat, cover and refrigerate for 8 hours or overnight.
- Preheat oven to 400º F.
- Take potato cubes and spread them out over 1-2 baking trays. Drizzle remaining 2 tablespoons olive oil over the top and season with salt and pepper. Toss gently to cover all sides of potatoes.
- Bake for 50 minutes, or until potatoes are golden brown and lightly crisped.
- While potatoes bake, reheat tomato chili sauce in a saucepan over medium heat.
- Remove potatoes from oven, transfer to bowls and serve with tomato sauce on top.
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