Patatas Bravas

This is often served with other small savory dishes (tapas), such as slices of dry sausage, sheep’s cheese, air-dried Serrano ham, or garlic-fried clams, to eat with wine, sherry, or other drinks as an early evening or late afternoon snack before or instead of dinner.

3 TBS olive oil

1 onion, chopped

2 garlic cloves, minced

1 dried chili pepper, crumbled

1 tomato, peeled and chopped

2 TBS Spanish (smoked) paprika (pimenton)

2 TBS flour

1 cup chicken stock (or 1 cube chicken bouillon dissolved in 1 cup hot water)

salt and pepper to taste

3⁄4 cup olive oil

11⁄2 pounds potatoes, peeled, cut into 1-inch cubes

• In a heavy saucepan, heat oil over medium heat; stir in onion and fry until translucent. Stir in garlic and fry for 1 minute.
• Stir in chilli, tomato, and paprika; cook for 5 minutes.
• Stir in the flour, then add stock a spoonful at a time, stirring well after each addition.
• Bring to a boil. Reduce heat; simmer uncovered until mixture is reduced to 2 cups, for about 10 minutes.
• Take off heat; cool slightly, then transfer to a food processor and puree until smooth. Season with salt and pepper. Set aside. In a deep, heavy frying pan over medium heat, heat 3⁄4 cup oil.
• Fry potatoes until golden brown, stirring occasionally, for about 20–25 minutes. Drain on paper towels.
• Bring tomato sauce to a simmer; ladle over potatoes.
• Serve on their own, as part of appetizers (tapas), or with a meat dish for lunch or dinner.