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6th January
2011
written by Nibblish
This entry is part 4 of 4 in the series Tapas Dinner

This is the final addition to my tapas series, but also a real Spanish classic. Now what makes this dish so special and unique is the spicy tomato and chilli sauce that is added as a topping just before serving transforming the crispy potato cubes into authentic Papas Bravas – meaning ‘fierce potatoes’…. Are you feeling up for it?? 



Ingredients (for 4 people as a side tapas dish)


5 medium potatoes, peeled and cut into 1-2cm cube
1 x400g can of chopped tomatoes
1 carrot, peeled and grated
6 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
3 fresh red chillies, de-seeded and finely chopped
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
2 tbsp olive oil
1tsp vinegar
1 tsp sweet paprika
Sea salt & freshly ground pepper

Instructions

1. Let’s start with the potatoes…Bring a pan of salted water to the boil, add the cubed potatoes and cook on medium heat for 8-10 minutes or until just tender. Drain and leave to dry out in the colander. 

 2. Get started on the sauce while the potatoes finish boiling. Pre-heat a large non-stick frying pan over a medium heat with 1 tbsp olive oil. Add the chopped onion & 4 cloves of garlic and fry for 1 minute. Add the chili, carrot and thyme leaves continue to cook for about 5 minutes.

3.Add the tinned tomatoes, vinegar, salt and pepper and let it simmer for 10 mins or until the sauce is thick. Once it’s ready, let it cool down and blend it until smooth. Taste and add more salt and pepper if necessary.



 
4. Now back to the potatoes. Heat another 1 tbsp of olive oil in a large non-stick frying pan over a medium heat. Add the potato cubes and fry until golden and crisp – about 10-15 minutes. Add your rosemary leaves and your 2 remaining cloves of garlic to the pan for the last minute of cooking.
5. Sprinkle the paprika and the coarse sea salt over the potatoes and toss well together until evenly spread and nicely coated. Top with the sauce just before serving, toss together and transfer to a warn dish. Top with a few leaves of fresh herbs and even add a dollop of sour cream if you want your finished dish you look just like mine!

When preparing a tapas night, I like to start early and often start with that dish but the trick is to keep the potatoes warm in the oven and the sauce separate right until the last minute.
Now, spice wise, this recipe is actually quite mild and enjoyable, but you can obviously top it up with more chilli if you like it HOT! 


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