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Spanish: Patatas Bravas ("Fierce" Potatoes)

Source of Recipe


From "Savoring Spain and Portugal" by Joyce Goldstein






List of Ingredients



• Olive oil for frying
  
• 2 lbs. new potatoes, cut into 2-inch chunks
  
• 2 Tbsp all-purpose flour
  
• 1 tsp sweet paprika
  
• 1 cup beef stock
  
• 2 Tbsp red wine vinegar
  
• 1/2- to 1 tsp red pepper flakes
  
• 1/4 cup tomato sauce
  
• Salt to taste
  






Instructions



1. In a large frying pan over medium heat, pour in olive oil to a depth of 1-1/2 inches.
   
   
2. When the oil is hot, add the potatoes and more oil if necessary to cover; reduce the heat to low, and cook until the potatoes are tender, 20 to 30 minutes. Raise the heat to high and allow them to brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking dish and keep warm in a low oven.
   
   
3. Drain off all but 4 tablespoons of the oil from the pan. Add the flour and paprika and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and red pepper flakes and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and salt. Taste and adjust the seasoning. Pour the sauce over the potatoes, toss to coat, and serve warm.
   
   Pour glasses of ice-cold beer to temper the heat of the peppers.
   
   Serves 8