Patatas Bravas With Romesco Sauce

Dishplay_it with Myriam
by Dishplay_it with Myriam
1 platter
25 min

Hello Foodie friends,

Here is a great appetizer to enjoy with family and friends the delicious "Patatas Bravas with Romesco sauce". Patatas bravas, also called papas a la brava, is a Spanish term for spicy potatoes. This is native Spanish dish from Spain. Very popular in restaurants served as tapas or appetizers. It is simply seasoned potatoes and pan fried in olive oil for a nice crispy layer and served with a spicy sauce. I paired the patatas bravas with my favorite dipping sauce: Romesco. This is creamy tangy roasted red pepper and tomato sauce. Perfect for dipping the crispy spicy potatoes, with toasted bread, over fish or chicken dish, or as simple over roasted veggies.

The romesco sauce is a creamy tangy roasted red pepper sauce, you can make it spicy too, by adding more red crushed red pepper or cayenne pepper. This sauce is perfect with potatoes, bread, fish, chicken or other roasted veggies.

Don't be shy to enjoy the tasty beautiful tapa dish with your hands, no fork necessary.

Perfectly crispy in olive oil.

Once they are crispy simple remove and top off with fresh parsley for garnish.

I hope you enjoy this recipe and follow for more.

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Creamy delicious sauce with a kick to elevate this TAPA dish.


Patatas Bravas With Romesco Sauce
Recipe details
  • 1  platter
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • Potatoes:
  • 1 lb of baby red potatoes
  • 3 Tbsp Extra virgin olive oil
  • 1 Tbsp of smoked paprika
  • Salt + Pepper to taste
  • Fresh parsley for garnish
  • 1 jar of roasted red peppers
  • 2 TBSP of red wine vinegar
  • 2 1/2 TBSP of Extra Virgin Olive oil
  • 1/4 cup of roasted almonds
  • 1/4 cup of roasted can tomatoes
  • 1 slice of crusty bread or 3 slices of baguette
  • 1 tsp of salt and pepper
  • 2 small garlic cloves
  • 1/2 tsp of cayenne pepper
  • 1 Tbsp of chopped parsley

First, start making the Romesco sauce. Add all the ingredients into food processor or blender. And bled to creamy perfection.
Then, off to cooking the potatoes. Rinse and cut the baby red potatoes in halves. You will want to partially cook the potatoes either in a pot with boiling water for about 5 minutes or in the microwave in bowl with water.
You want to make sure the potatoes are firm to touch and you can easily poke with a fork. Drain the water, pad dry and seasoned with 1 Tbsp of olive oil and paprika, salt and pepper.
In a hot cast iron pan, add olive oil about 2-3 tablespoons and pan fry the potatoes for a crispy outer layer.
Remove from heat and set aside.
Now, how to Dishplay_it?
In a nice platter, spread some of the Romesco sauce, add some potatoes, add some more of Romesco sauce and finish with fresh chopped parsley.
Dishplay_it with Myriam
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