Jared’s Almost Patatas Bravas
Serves 3–4
One of Spain’s most famous tapas, patatas bravas are fried potatoes typically served with garlic aioli and a warm tomato sauce spiked with pimentón de la vera, or Spanish smoked paprika. This recipe reimagines the classic dish with France 44’s Paprika Parmesan dip for a hearty, cheesy (!!!) potato appetizer.
Here’s how we’re switching things up. Instead of aioli, we’ll use garrotxa, a floral and earthy goat cheese from the mountains north of Barcelona. And in the sauce, New York Shuk’s harissa with preserved lemon adds not only spice but also a citric tanginess that pairs nicely with the cheese. You’ll need:
From France 44:
· 1 bag of potatoes (about 2#)
· 1 container F44 Paprika Parmesan dip
· 1½ T New York Shuk harissa with preserved lemon (or more to taste!)
· 2 cups chicken stock
· ¼ lb Garrotxa cheese
From your pantry:
· 1 8 oz. can tomato sauce (I also tested this recipe with 1 cup of F44’s tomato soup instead and it worked very well!)
· Kosher salt & pepper
Instructions:
1. Start the potatoes: Cut potatoes into wedge-shaped pieces, about 12–16 per potato depending on the size.
2. Pour the paprika parmesan dip into a bowl. Add the potatoes and about a teaspoon each of salt and pepper, and toss to coat.
3. In a large nonstick skillet over medium heat, fry the potatoes until they’re tender on the inside, crispy on the outside, and deeply golden-brown. When they’re done, sprinkle on a little more salt.
4. Meanwhile, make the bravas sauce: In a saucepan over medium-low heat, combine the tomato sauce, harissa, and chicken stock.
5. Simmer, stirring frequently so the bottom doesn’t burn, until the sauce is reduced to about the thickness of ketchup (the final texture will be much grainier, though). Trust me, it’ll get there.
6. Assemble! Arrange potatoes on a plate and top with sauce. Grate plenty of garrotxa cheese over the top and enjoy with a nice full-bodied Spanish red wine!
