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Patatas Bravas Recipe

Patatas Bravas Recipe

In Life:

So something I’ve been working on for nearly the last six weeks is a course called “The Artist’s Way.” It’s a 12-week course book for reclaiming your inner artist. Or finding your inner artist in the first place, in my case. It’s full of writing and reading and exercises all meant to stretch you from your comfort zone and into your rightful place as an artist. It’s been very interesting and fulfilling for me, the person who NEVER thought of herself as an artist.

Wait, what? Yes, it’s true. While the work I do every day is very creative, I have never really thought of myself as an artist. I was always the “smart one” or the “organized one,” but I never thought of myself as creative let alone a real artist. But I’m coming to realize I do have an artist in me. That I am indeed an artist. It’s taken me a few weeks to come to terms with that, but I am growing to love and accept it.

What I’ve really learned is that we all have creativity inside ourselves. It just needs to be nurtured and loved and blossomed to come to life. It’s like planting seeds in a garden and then never watering it but expecting a full rose bed to come up. Being an artist takes work. It takes time, and it most of all takes self-love.

I’ve never had a problem with loving myself (thankfully), but what I have struggled with is giving myself the permission to pursue the beauty that is art. To be generous enough with myself to do the things I want to do. Whether that’s cooking, photographing, recipe planning – whatever. Being generous with my inner artist has taught me how to enjoy life more and be a better, more productive person. And in the end, that’s what I’m most thankful for.

What about you? Are you in touch with the artist inside you? Does it exist? Let me know in the comments. I’m really interested to hear what your relationship with your inner artist is.

In Food:

Today’s I’ve got a special treat from the kitchen for you – a patatas bravas recipe. I first made this dish last month for my Dole Taste of Spain party. I’ve always been a fan of patatas bravas, but last month was the first time I’d actually made them in my kitchen. For those who don’t know, patatas bravas is a Spanish potato and tomato dish, usually served tapas style. Of course there are many variations, this being one of them.

Patatas Bravas Recipe

The main thing I did differently this time around from last time is that I added in chaurice sausage to make this into a meal. There was otherwise no protein in this dish, and I’d really prefer to have a little protein in it so that you could have it as a main meal if you’d want to. If you were to have this as a side, it would pair wonderfully with just about any type of meat. It’s very versatile and tasty. Also, if you can’t get chaurice in your neck of the woods, any smoked sausage or chorizo would work fine.

Key Ingredients for Patatas Bravas

Before we get any further, though, I’d really like to stop for a second to pay homage to the Creole tomato. It’s still just barely in season here in South Louisiana, and I was so grateful to be able to pick some up at Hollygrove Market and Farm last week. They’re getting really mature now – you can tell by how wide the core has gotten in the middle. Just a couple more weeks and these beauties will likely be gone till next year. Long live the Creole tomato, my most favorite tomato.

Delicious Creole Tomatoes

Anyway, let’s get back to the recipe at hand. Most of you won’t be able to make this with Creole tomatoes since they’re only available in the far south of the country. But other types of tomatoes may be local to your area, and I’m sure you’re really into those. The rest of you will likely have to buy tomatoes from the grocery store. And that’s okay. You can even make this tomato sauce with canned tomatoes if you had to. Nothing wrong with that. Sometimes the canned tomatoes taste better than fresh, especially around November/December or so.

Simmering Tomato Sauce for Patatas Bravas

I also wanted to quickly show you the potatoes. You’ll see below in the recipe that you start the tomatoes and potatoes in different skillets (or pots) and then combine them for a final simmer. Both times I tried making this dish, my potatoes stuck just a little bit. So don’t worry if it happens to you. You just want to minimize the sticking. Keep stirring those potatoes often to make sure that as little as possible sticks to the skillet.

Crisping up the potatoes for Patatas Bravas

And there you have it. Overall, patatas bravas is a quick and easy recipe that’s sure to please event the most picky palate. While these potatoes are fairly spicy, they’re absolutely delicious. If you’re into super spicy patatas bravas, you can experiment with adding additional chili flakes to your dish. I’d suggest a quarter teaspoon at a time. Just in case.

Patatas Bravas Recipe

Yield: 2 entree servings or 4 side servings

Patatas Bravas Recipe

With the addition of sausage, this tasty patatas bravas recipe can be served as either a side dish or main entree. Bold, spicy, and delicious!

Ingredients:

Potatoes:

  • 2 tablespoons grape seed oil (or olive oil)
  • 1/2 teaspoon kosher salt
  • 2 pounds waxy potatoes, peeled and cubed

Tomato Sauce:

  • 2 tablespoons grape seed oil (or olive oil)
  • 1/2 cup grated onion (or one small onion, grated)
  • 1/2 cup diced smoked sausage or chorizo
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced garlic (or 3 large garlic cloves, minced)
  • 2 tablespoons cream sherry
  • 2 1/2 cups chopped fresh tomatoes (about 1 pound tomatoes)
  • 1 teaspoon crushed red pepper chili flakes
  • 1 teaspoon sugar
  • 1 tablespoons dried parsley
  • 2 tablespoons thinly sliced green onion

Method:

Potatoes:

  1. Over medium high heat in a large skillet, head the first two tablespoons of oil.
  2. Add the potatoes and kosher salt, and stir well to coat in oil.
  3. Cook for 15 minutes uncovered, stirring often to minimize sticking.

Tomato Sauce:

  1. Right after you get the potatoes situated, start on the tomato sauce. In a separate skillet or small pot, heat the second two tablespoons of oil over medium high heat.
  2. Add the kosher salt, onion and sausage. Sweat until onion is softened, about 5 minutes.
  3. Add the garlic and sherry. Cook until sherry evaporates, about 30 seconds.
  4. Add the tomatoes, sugar, chili flakes, parsley and green onion, and stir well to combine. Simmer for 7-10 minutes uncovered or until the 15 minutes is up for the potatoes.

Finishing the Dish:

  1. Once the potatoes have cooked for 15 minutes, pour the tomato sauce over them and mix well to combine. Turn the heat down to medium-low and cover. Cook for another 10 minutes, stirring a couple of times to help prevent sticking.
  2. Turn heat off, and allow the patatas bravas to stand covered for another 5 minutes.

Prep:20 min

Cook:25 min

Total:45 min

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Disclosure: This post contains an Amazon Affiliate link.

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