Serious Eats: Recipes
Cook the Book: Catalan Potatoes Bravas
Whenever I see patatas bravas on the menu of a tapas place, I smile. My rudimentary knowledge of Spanish immediately translates this dish to "brave potatoes," and images of heroic, life-saving potatoes come to mind—handsome firefighting russets and dashing life guarding Yukon Golds. I guess it's a little silly.
According to Sasa Mahr-Batuz and Andy Pforzheimer, authors of The Barcelona Cookbook, this classic tapa is more fierce than brave. The potatoes are made fierce by the addition of a slightly spicy and tangy tomato sauce that accompanies them, and a garlicky aioli is usually served as well. While mealy potatoes such as russets are used to make the fries that we are familiar with, waxy potatoes work best in this recipe.
Win 'The Barcelona Cookbook'
As always with our Cook the Book feature, we have five (5) copies of The Barcelona Cookbook to give away this week.