Spanish Tapas – Patatas Bravas (Part 2)
I really love this recipe, not just because I love potatoes, but because they are easy to prepare and make a great side-dish in a pinch. This recipe is such a versatile side that it can be served with all different kinds of main dishes, not just for tapas. Sometimes I make these with gluten free/ diary free sausages, chicken, steak or baked tofu.
The spices I included in the recipe are ones I already had on-hand in my spice collection. Feel free to substitute or omit certain spices if you don’t have them. The reason I believe these are successful is the smoky chipotle spice. You could substitute a smoky paprika instead, which is a more traditional Spanish spice. I have a sensitivity to Bell Peppers and sometimes too much paprika bothers me a bit. In my opinion, Spanish cooking seems to have a bit more smokiness to it.
Patatas Bravas
3 Tablesoons Extra Virgin Olive Oil
6 (med/ large sized) Yellow Potatoes
1 teaspoon Salt
½ teaspoon Chipotle Chile Pepper Powder
1 teaspoon Garlic Powder (not Garlic Salt)
1 teaspoon Chili Powder
¼ teaspoon Cumin
½ teaspoon Onion Powder (not Onion Salt)
¼ teaspoon Turmeric
Instructions:
Preheat the oven to 400 degrees F.
Cut the potatoes into approximately 1 ½ inch cubes. In a mixing bowl, toss cubed potatoes with olive oil until coated. Mix all the spices and salt into a small bowl then add to the potatoes. Stir with a spatula until coated with spices.
Spread the spiced potatoes in a single layer on a baking sheet (with sides). Bake for 20 minutes, then stir/ flip the potatoes then continue baking for 20 minutes or until the potatoes are soft in the middle and crispy/ brown on the outside. Enjoy!