Aug
14

Bobby Flay Inspired Patatas Bravas

I recently hosted a tapas themed party at my home for about 8 people from work. I like the whole tapas thing, trying a bunch of different things and grazing over the course of a few hours over mojitos, wine and fun conversations. Whenever I think of tapas, it’s a requirement that it includes patatas bravas. Gotta have the patatas!

I had never made patatas bravas before and asked Leen for her recipe which was pretty good. Apparently she couldn’t find it or remember it – seriously? After surfing around the net, I came across a recipe from Bobby Flay which I modified slightly. I can’t help myself but modify recipes even if it’s the first time I’m trying them. I enjoyed it so much I made it again the next day.

Ingredients:
5 large red or yellow potatoes, scrubbed
Pancetta (as much as you want)
Salt
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup prepared mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
2 teaspoons pureed chipotle in adobo
2 tablespoons finely chopped fresh flat-leaf parsley

Recipe:
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into cubes.

Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.

Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.

Heat a few spoons of olive oil in a pan and lightly fry the potatoes until lightly browned and slightly crunchy. While the potatoes are in the pan, add the sliced pancetta and cook with the potatoes. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

The pancetta is my addition. Next time I’m thinking of trying greek yogurt instead of the mayo, making it a little healthier.

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