Another great tasting tapas I like is called Patatas Bravas or Potatoes in Spicy Tomato Sauce. The cubed potatoes are fried twice to obtain the crunchiness. I am using the BC Yukon Gold Potatoes variety here. These potatoes have a creamy flesh, low in starch, and are excellent for deep-frying. As for the spicy tomato sauce, I have adapted the recipe from my favorite Traditional Spanish Cooking cookbook by Janet Mandel. The sauce is a little spicy, but, is perfect with the deep-fried potatoes.
Patatas Bravas-Potatoes In Spicy Tomato Sauce
500 g (1 lb 2 oz) Potatoes, peeled
Olive Oil for deep frying
175 ml (6 fl oz) Tomato Sauce
2 Tbsp Olive Oil
1 Clove Garlic, crushed
1 Tbsp Wine Vinegar
1 tsp Paprika
1/4 tsp Ground Cumin
1/4 tsp Chopped Oregano
Cayenne or Ground Chili
Sea Salt to taste
Combine the tomato sauce, oil, garlic, vinegar, paprika, cumin, oregano and enough cayenne or chili to make the sauce fierce (spicy, hot). Add salt if necessary.
Cut the potatoes into 2 cm ( 3/4 inch) cubes. Heat the olive oil in a deep-fryer over medium -high heat. (about 350˚F) Cook the potato in batches for 5 - 6 minutes, or until golden in color. Drain well on paper towel. Let the potatoes to cool slightly.
Reheat the oil to medium- high heat. Cook the potato in batches again, for 2 minutes or until crisp. Drain on paper towel and sprinkle with salt. Serve the potatoes hot with the spicy tomato sauce.