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Patatas Bravas


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Patatas Bravas


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Patatas Bravas

This classic Spanish favorite makes a delicious side dish as well as a zesty course in a tapas menu. Usually the potatoes are lightly fried in olive oil and tossed with the sauce; I have added a twist to the dish by stuffing the potatoes with my Spanish favorite, Romesco Sauce. The creamy sauce will open the palate and satisfy the appetite.


  • Ready Time : 0 min


8 as an hors d’oeuvres


  • 2 pounds fingerling potatoes
  • 1/2 cup Romesco sauce
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pimenton*
  • Coarse sea salt
  • Freshly cracked pepper


Preheat oven to 350

1.   Place the fingerlings on a baking sheet lined with parchment paper. Drizzle the potatoes with olive oil and sprinkle with salt.

2.   Roast the potatoes until they are easily pierced with a paring knife (about 30-40 minutes)

3.   Slice a small section off each potato so that it lays flat. Slice off a ¼ inch off the top of each potato and gently scoop out the soft, cooked flesh, leaving the skin intact as a shell.

4.   Gently mash the flesh with a fork or potato masher and add the Romesco sauce and stir together until combined. Season with salt and pepper.

5.   Stuff the filling back into the potato skin with a spoon or pastry bag. Sprinkle with sea salt and additional pimenton.

6.   Before serving, roast the stuffed potatoes until heated through and the sauce is lightly browned.

About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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