currently one of my favorite cook books is The New Spanish Table by Anya von Bremzen. it's an amazing book filled with the kinds of food i love to cook. not fussy or pretentious but simple fresh and full of flavor. i tell you this to give credit to two of the recipes i am about to divulge. both are based on recipes from this book.
in spain they are called patatas bravas and are considered the quintessential tapas. done simply and precisely they are fantastic.
12 or so small yukon gold potatoes
salt
really you can cook as many as you like here i promise they won't go uneaten.
cook the potatoes in salted water until just done. it is important not to over cook them.
drain, cool and slice into wedges.
toss the potatoes in olive oil and salt
spread out onto a sheet pan and place in a 450 degree oven
roast 35 to 40 minutes or until browned and crispy
at a wine tasting i recently catered i ran into some good fortune. One of the guests showed with a smoked duck breast from a small smokehouse in Connecticut. after searing it off i was left with some delicious duck fat which i then used in place of the olive oil on my potatoes. needless to say they were fantastic.
accompanying these potatoes was a smokey tomato sauce
olive oil
1 cup diced onions
3 or 4 clove garlic sliced
saute the onions and garlic until cooked but not browned
season with
1 tsp cumin
2 tsp smoked paprika
a crushed dried chili pepper
saute briefly then add 1 28 oz can of diced tomatoes. (juice and all) i use nature's promise or muir glen brands.
simmer for a half an hour or so and season with
1 tb sugar
splash of vinegar
puree in a blender until smooth
taste and re-season if necessary.
in spain these potatoes are classically served with allioli which i did as well. mine was a version made with roasted garlic. ms brezem gives several recipes as well as several variations in her book.
what else was on the plate? pistachio mint sausage but that's for next time
