Patatas bravas are a great favorite in tapas bars where these crunchy bright red triangles never fail to delight. Alternating tasty mouthfuls of spicy potato with sips of beer or wine is a sensuous experience indeed. Maybe we subconsciously remember how the erotic prowess of the indigenous inhabitants of the West Indies was attributed to their eating a lot of potatoes!
- 2 pounds potatoes, cut into evenly-sized large chunks
- Olive oil, for deep-frying
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 1 cup beef broth (stock)
- 2 tablespoons white wine vinegar
- 1 small piece chili pepper
- 2 or 3 tablespoons tomato sauce (puree)
Fry the potato chunks in plenty of oil on low heat for 20-30 minutes. Just before the end of cooking time, turn up the heat to brown the pieces. Transfer to a casserole.
Prepare the spicy sauce by heating 1 tablespoon of the oil in a pan. Add the flour and paprika, then gradually add the broth, stirring constantly. Add the vinegar and chili pepper, then cook for 8 minutes, stirring constantly.
Check the seasoning. Remove from the heat, add the tomato sauce and mix well.
Serve the potatoes lightly coated with the hot sauce.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
252 calories; 7g total fat; 0mg cholesterol; 75mg sodium; 43g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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