Potatoes although eaten as a staple to bulk up meals, can also be a astand alone dish. In itself, it already has a lot of taste.
Patatas bravas is a staple tapas dish which consists of fried potato wedges served with a spicy (hence the name) tomato based dip. The name literally means fierce potatoes. It is also sometimes served with a mayonnaise type dip similar to a seafood dressing but spiked with paprika and cayenne.
I chose to roast my patatas bravas because roasting intensifies the natural taste of potatoes. This would be very nice as part of a tapas spread or as a side dish.
8 medium or 10 small potatoes, cut into wedges lengthwise
2 tsps. salt
1/4 c. cooking oil
1/4 tsp.ground black pepper
1 tsp. sea salt
Pre-heat the oven to 350° F/ 180° C.
Put the potatoes in a pan and add water to barely cover it. Add the 2 tsps. of salt and boil for 5 minutes.
Heat up the cooking oil in a pan. Tip in all of the potatoes. Stir to coat with oil.
Transfer to a non stick baking tray or tray with a non-stick liner and sprinkle with the ground black pepper and the sea salt. Bake for 30 minutes or until brown. Serve with the dip.
1/2 c. light mayonnaise
1/4 c. tomato sauce
1 tsp. lemon juice
1/4 tsp. salt
1 clove garlic, minced
1 tsp. paprika
1 tsp. sugar
1/4 tsp. chilli powder
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