PATATAS BRAVAS
Served at El Meson Restaurant, Pedro Angel Garcia
Serves 8 Ingredients
4 large russet potatoes
4 large red bell peppers
One medium yellow onion
¼ cup spicy Spanish paprika
olive oil
Sour cream
Heavy cream
Optional: For extra heat use one jalapeño and/or cayenne pepper.
Preparation
Wash and peel potatoes then cut into ¾ inch cubes. Boil for 15 minutes until almost soft the remove from water and let stand to dry a bit. In a large mixing bowl toss potatoes with olive oil and then place in in a hot skillet to brown. Add olive oil as needed in order to brown the sides to a light golden color and slightly
crispy texture.
Remove seeds from peppers and with onion rough cut into pieces.Place in skillet with olive oil and cook until soft. Add paprika and other condiments and stir vigorously. Then place in blender with ¼ cup of water, or just enough to allow the mixture to puree. Return to stove for reheating. Add salt and pepper to taste. Add optional ingredients to correct.
Mix of sour cream with a smaller amount of heavy cream and whip.
Place potatoes on platter. Pour heated pepper sauce over potatoes. Top with cream and sprinkle with chopped parsley. Use thick toothpick to share.
