Faux Patatas Bravas
Total time: 35 minutes
These are not as hot as the 'real' ones in Spain. If you would like more heat add red pepper flakes or a few drops of bottled hot sauce. The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.
Ingredients:
- 2 medium potatoes
- 1 tbs olive oil
- 2 tsp Herbes de Provence
- 1 tbs sherry vinegar
- 1 tsp paprika smoky if you have it
- Pimiento Sauce:
- 4oz (120gr) pimento (pimiento) or roasted red peppers
- 1 cup (8oz, 240ml) tomato sauce
- 1 shallot
- 2 cloves garlic
- 2 tsp olive oil
- 1 tsp oregano
- 1 tsp chili powder
- 2 tsp Balsamic vinegar
- Red pepper flakes, if you want more heat
Instructions:
- Cut potatoes into large pieces.
- Whisk together the oil, herbs and vinegar.
- Add potatoes and toss to coat.
- Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy.
- Or you can roast them in the oven: Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- Gently warm 1/3 - 1/2 cup Pimiento Sauce.
- When potatoes are done, put into a bowl and pour warmed Pimiento Sauce over - just enough to very lightly coat.
- Sprinkle with paprika and serve.
- Pimiento Sauce:
- Finely chop shallot and garlic.
- Heat oil in small sauce pan over medium heat.
- Add chili powder, shallot, garlic and sauté until tender, about 3 minutes.
- Add the remaining ingredients and bring to a boil over medium heat.
- Reduce heat, cover and simmer for 5 minutes.
- Purée with blender or immersion blender.
Leftover Pimiento Sauce can be used with grilled chicken breasts or grilled fish or grilled pork chops.