Spanish Skillet Potatoes

September 1, 2014

Patatas Bravas


Today's recipe is pretty epic, so I decided that for once I should let the pictures speak...

Red Onions


Potatoes



Okay, I need to say at least a little thing about these Spanish Skillet Potatoes.
The recipe comes from my friend Ana. She's originally from Sevilla (Spain) and she's a marvelous cook.
We share the same passion for chorizo so when she mentioned a dish made with potatoes and chorizo I was like "Hell yeah! What are we waiting for? Let's cook it!"



Crunchy potatoes, crispy chorizo and a rich sauce packed with veggies.
You can describe these Spanish Skillet Potatoes as fierce if you want to — even though I hate the word fierce with the heat of a thousand suns.

Patatas Bravas


One final note, my cousin Dan - who lived in Barcelona a few years ago - suggests to blast a Delorean song (a local alternative-electronic band who also gained a cult following in the US) while enjoying these potoates.
Ha claims that their chilled beats and sun-dazed melodies will set the mood for you to experience an authentic Spanish night out.
I dunno about that…but here’s their last.fm page, if you want to check them out for yourself.




Spanish Skillet Potatoes                                                                                                                                    Print this recipe!

Ingredients
Serves 4

Patatas

1 lb / 453 gr new potatoes (or small potatoes)
2 cloves garlic, minced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fine grain sea salt
4 tablespoons olive oil
¼ lb / 113 gr chorizo, sliced
1 tablespoon olive oil
2 red onions, chopped
Small bunch of fresh parsley, stalks finely sliced and leaves roughly chopped
1 teaspoon sweet paprika
6 oz / 170 gr roasted red bell peppers, roughly chopped (I used Delallo)
1 (14-oz / 400 gr) can cherry tomatoes (or crushed tomatoes)
2 tablespoons apple cider vinegar
Fine grain sea salt and ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 to 15 minutes (depending on the size of the potatoes).
Drain and set aside to steam dry until cool.
In the meantime, make the sauce.
Heat a large pan over medium heat, add the chorizo and cook, stirring frequently for 4 to 5 minutes or until crispy. Use a slotted spoon to remove chorizo from the pan and set aside.
Add olive oil (only if necessary though, the chorizo releases a lot of its oil), once hot, add onion, paprika and parsley stalks. Cook for 5 minutes, or until the onion is soft but not colored. Add cherry tomatoes (without the juice), roasted red bell peppers, apple cider vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes or until the sauce starts to thicken.
While the sauce simmers, put a large frying pan over medium heat and add olive oil. Halve or quarter potatoes, as necessary to make similar-sized pieces.
Once the oil is hot, carefully add your potatoes and cook for about 8 minutes, turning occasionally until golden brown. Add garlic and rosemary to the pan for the last minute of cooking.
Transfer potatoes, garlic and rosemary to plate lined with paper towels to drain, then scatter over with paprika and salt and toss until well coated.
Add potatoes to the sauce and carefully mix until combined.
Transfer to a plate, top with fried chorizo, sprinkle with fresh chopped parsley and serve.

Nutrition facts

One serving yields 486 calories, 24 grams of fat, 53 grams of carbs and 14 grams of protein.

26 comments:

  1. Those are some seriously good looking potatoes Mike and I have to check that Spanish music group, sounds like my kind of jam!

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    1. Delorean are really good, I'm sure you'll their sound!

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  2. Epic post couz, now that is some mention. Delorean bring loads of memories back: sunny coastal shores, trips around wild Costa Brava spots and unforgettable sunsets. "Subiza" is my defining soundtrack to all that. Getting nostalgic here, virtual hugs from the (grey) Northern lands!

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    1. I can feel your nostalgia (and pain) from miles away brotha ;(

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  3. Today I learned about a new dish - thanks to you, Mike! I had never heard of "patatas bravas" before - I grew up eating a traditional spicy potato dish my mom made - but the Sri Lankan version did not have a sauce made with tomatoes and red bell peppers nor was it's taste accentuated by the playing of "Delorean song" :)

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    1. You're very welcome my friend. Patatas bravas are the thang, you should definitely try 'em!

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  4. Everything tastes better with chorizo...Amen to that!

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  5. An interesting take on patatas bravas, my favorite tapa too. Looks Delicious!

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  6. Looks so good and Dale would love this!

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  7. Woah...this looks delicious, Mike! I love the chorizo addition, too. This looks like the ultimate meal for a chilly, Fall day. Nice work! #WolfpackEats

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    1. What can I say man? I'm addicted to chorizo...

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  8. I am on a chorizo kick lately - amazing how much flavor a little chorizo brings to the party. I made pork burgers and chicken meatballs with just a little chorizo in them - wow!

    now, I would put up a huge fight for this plate of patatas bravas, I might be small, but I can fight. You better believe it. ;-)

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    1. I'm sure you'll be able to put up a HUGE fight. You're a tough cookie, Sally!

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  9. My mouth is watering! I loved my last trip to Spain - the culture, the never ending sangria, and the FOOD. I literally just wrote my grocery list last night and I included chorizo without knowing what to do with it yet, and then I saw this blog post so I guess this is in the cards for me :)

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    1. The FOOD Bianca, the FOOD...that was one of the best part of my trip to Spain as well!

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  10. As a spanish I know patatas bravas very well...uuuummmm... I won't say a word abour your recipe... you know I don't agree with all ingredients :P but any way... they look nice :)

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    1. Ouch...I know this is far from the traditional Patatas Bravas but as I've said in the post, this is totally my take on that dish!

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  11. This is so savory sounding and I am over the moon for these photos Mike. Wow. Tapas are so much fun!

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  12. Looks amazing. Right up hubby's alley. Would it be awful without the tomatoes? Hate no being able to eat them.

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    1. I dunno Lauren, tomatoes are what make the sauce. But you can definitely try making without them, It might still pretty good!

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  13. I could live off of Chorizo wrapped in salmon skin! OOOOOO MYYYYYY GOODNESS, recipe in the making, in my brain! LOL!

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    1. Chorizo wrapped in salmon skin? Seriously? I need to try that! ;)

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  14. It's like you knew that I bought some beautiful Yukon Golds yesterday! Am I crazy or does this sound awesome for breakfast with a fried egg?!?!

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  15. As a Spaniard, it looks weird to me, specially the cherry tomatoes, but for sure it'll taste good ;) But you haven't had the best chorizo until you haven't tasted "chorizos a la sidra", a northern speciality, just chorizo cooked in apple cider. If you were just in Barcelona, probably you didn't taste it, so I recommend you to come back to Spain, and go to Asturias (with Galicia and Basque Country, best places for eating in Spain) :)

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