Spanish roasted potato tapas appetizer known as “patatas bravas” or angry potatoes!
Roasted potatoes tossed with a spicy, smoky tomato sauce.
The name of the recipe roughlytranslatesinto “fierce” or “angry” potatoes.
Elise Bauer
But these potatoes are as spicy or “fierce” as you make them.
We’ve made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika.
you might easily reduce the heat to taste.
Elise Bauer
McCormick makes smoked paprika, so you may be able to find it at your local supermarket.
If not, just substitute regular paprika (sweet).
It will keep a week in the refrigerator.
Toss the potatoes with 3 tablespoons of olive oil and salt well.
While the potatoes are roasting, make the sauce.
Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat.
Add the garlic and saute another 2 minutes.
Add the white wine to the pan and turn the heat to high.
Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika.
Stir well and reduce the heat to a bare simmer.
Let the sauce cook slowly while the potatoes roast.
If you want, you could use a blender or an immersion blender to puree the sauce until smooth.
When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan.
Serve with the remaining tomato sauce as an appetizer or side dish.
