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“Fierce” Potatoes (Patatas Bravas)

No one can resist these spicy potatoes. Found all over Spain, they are especially popular in the

lively tapas bars of Madrid. Some versions of the recipe omit the broth, cooking the potatoes in a

tomato mixture spiked with chilies, while others add alioli to the sauce for a smoother, richer

consistency. Pour glasses of ice-cold beer to temper the heat of the peppers.

Olive oil for frying

2 lb. new potatoes, cut into 2-inch chunks

Salt, to taste

2 Tbs. all-purpose flour

1 tsp. sweet paprika

1 cup beef broth

2 Tbs. red wine vinegar

1/2 to 1 tsp. red pepper flakes

1/4 cup tomato sauce

In a large nonstick fry pan over medium heat, pour in olive oil to a depth of 1 1/2 inches. When the

oil is hot, add the potatoes and more oil if necessary to cover, reduce the heat to low and cook

until the potatoes are tender, 20 to 30 minutes. Increase the heat to high and continue cooking

until they are crispy and brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking

dish, season with salt and keep warm in a low oven.

Drain off all but 1 Tbs. of the oil from the pan. Add the flour and paprika and stir over low heat for a

few minutes. Slowly add the broth, stirring constantly. Then add the vinegar and red pepper flakes

and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and salt.

Taste and adjust the seasonings.

Pour the sauce over the potatoes, toss to coat and serve warm. Serves 8.

Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein

(Time-Life Books, 2000).