Patatas Bravas

15 ingredients
4 steps

Ingredients

  • Potatoes:
  • 4 cups (1-inch) cubed peeled baking potato (about 1 1/2 pounds)
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • Sauce:
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (8-ounce) can tomato sauce
  • Parsley sprigs (optional)

Directions

  1. 1
    To prepare potatoes, place potato in a medium saucepan; cover with water. Bring to a boil. Cook 1 minute or until crisp-tender; drain well.
  2. 2
    Heat a large nonstick skillet over medium-high heat. Add butter and 2 teaspoons oil to pan, swirling to coat bottom of pan; heat 30 seconds or until foam subsides. Add potato to pan; saute 8 minutes or until browned, stirring twice. Stir in 1/4 teaspoon salt, 1/8 teaspoon red pepper, and garlic; saute 1 minute. Remove potato mixture from pan; keep warm.
  3. 3
    To prepare sauce, heat pan over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat; heat 15 seconds. Add onion and bell pepper; saute 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, 1/8 teaspoon red pepper, and tomato sauce; bring to a simmer. Cook 1 minute. Pour onion mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Serve sauce with potato mixture. Garnish with parsley sprigs, if desired.
  4. 4
    If you like fiery food, use one-fourth to one-half teaspoon red pepper in the sauce. For the crispest potatoes, stir only every two or three minutes; frequent stirring can damage them.

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