We enjoyed "tapas" frequently while visiting Spain. One of our favorite options was Patatas Bravas (or Papas Bravas in some dialects). It's incredibly basic - just crispy chunks of potato with a slightly spicy sauce and sometimes garlic aioli - but when done right is pure magic. Our favorite was at the roof-top café at the Reial Cercle Artístic de Barcelona (Royal Artistic Circle of Barcelona). We enjoyed them with a glass of sparkling cava - a great mid-afternoon snack. Since returning from Europe we've hosted a number of socially-distant tapas meals - a perfect option because everyone can have their own plate to help keep your distance. Patatas Bravas was always on the menu. After a bit of research, here's a recipe that Richard has pulled together taking the best ideas from various sources. Rather than deep fried, the potatoes are oven "fried".
For the Potatoes:
For the Salsa Brava:
For the Aioli:
Recipes from the Road
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