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This past week has included yet another food celebration with the national French fry week, which I prefer to call Pommes Frites. But for a more flavorful spud I offer a dish called Patatas Bravas.
Legend has it that patatas bravas came about at Barcelona’s Bar Tomás. Native to Spain also called patatas a la brava or papas bravas. Simply served topped with a sauce mixed with a little flour and chile and paprika. That mix was the original salsa brava; an easy dish and cheap sauce.
As a low cost high appeal tapas dish the boiled then fried potatoes can be found today served in an infinite number of ways. My favorite is with a sauce of tomato based chicken broth, vinegar, red pepper, paprika and chili pepper sauce. Topped with a good garlic aioli, frizzled onions (french fried onions), and fresh chopped spring chives.
