Monday, September 3, 2007

Patatas Bravas: My Version (or..what to do with those leftover mashed potatoes)

Patatas Bravas (fierce potatoes) is a Spanish tapas dish made with fried cubed potatoes served with a spicy tomato sauce and aioli. With smashed yukon gold potatoes leftover from a previous dinner, I made potato pancakes reminiscent of this tasty dish. My other favorite way to eat potato pancakes is with sour cream or applesauce. It's one of my favorite breakfasts!

To 2 cups of smashed potatoes, I added 1/3 cup of flour, 1 tablespoon of baking powder, a tablespoon of dried thyme, 2 eggs and some kosher salt. Stir until all ingredients are incorporated. I dropped 2 large tablespoon dollops into a medium high pan with 3 tablespoons of hot vegetable oil. After the first side browned nicely and the potatoes set, I turned and browned the other side. The potato pancakes were placed on a paper towel to drain.

For the aioli, I added to my mini food processor: 6 tablespoons of mayonnaise, 1/2 teaspoon paprika, a pinch of saffron, 1/2 zested lemon, juice from 1/2 lemon and one clove garlic. I blended until it was a smooth paste and added salt to taste.
*note* this is more of a method than a recipe-you may alter the amounts to get your batter just right.
Here's the process ending with the "patatas bravas" topped with the aioli:

The taters waiting to be recreated into something wonderful.

Frying up in the pan.

Tada! Crispy on the outside with a savory creamy center.

p.s. Thanks, Mom, for making these for me in your trusty Revereware pan.


Glenna said...

Oh yum! I'm going to have to try these. They look really yummy. Perfect tapas or side dish.

Ramona said...

Remember, it's a method. You can make those mashed potatoes any way you want! Enjoy.