Thursday, February 17, 2011
Papas bravas are one of the staple dishes we order whenever going for tapas. At Cafe BaBa Reeba, they come out hot, crispy, and spicy, and served with a tomato aioli sauce to cool the palate. We tried our hand at it, but unfortunately, it didn’t turn out as good as we’re used to! The potatoes ended up being soggier than we would have liked, and it definitely wasn’t as spicy as we were used to! The recipes we based our dish off of came with good reviews, and the final product did taste ok, but it just wasn’t the crispy, spicy, delicious potatoes we were hoping for.
We’ll definitely use what we learned here to try to make it better next time. We’ll try roasting the potatoes next time to try to get it crispier. Also, we may coat the potatoes with the spice mixture rather than putting it in a sauce that makes it soggy. Stay tuned for future versions of this recipe!
1 lb potato, cut into 1-1/2 inch pieces
oil for frying (canola & olive)
salt and pepper
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon chili flakes
1/2 teaspoon cumin
1 teaspoon paprika
1 tablespoon tomato paste
1/4 cup dry white wine
2 tomatoes, finely chopped
1 tablespoon fresh parsley, chopped
Place potatoes loosely in basket of deep fryer. Fry at 425°F for 10 minutes or until the potatoes are cooked and crispy. Salt & pepper to taste.
Meanwhile, make the tomato sauce by heating 1 tbsp olive oil in a frying pan. Add the onions and sauté for a couple minutes. Add the remaining ingredients except the parsley and let simmer for 10 minutes or until the mixture is thick.
Serve the sauce over the potatoes as is, or purée it in a food processor or blender, if you prefer a smoother texture. Garnish with the parsley and serve with tomato aioli (recipe to follow).