If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card. In patatas bravas, you’ll find two simple ingredients: potatoes and bravas sauce. The potatoes are cut into bite-size chunks and deep fried in olive oil. The bravas sauce is usually drizzled on the potatoes before serving.This Spanish condiment is bright red and only slightly spicy, which explains its name: brava roughly translates to "brave." Although bravas sauce isn’t usually really hot, sometimes it can be! Traditional Papas rellenas are made wrapping small portions of spicy ground beef, hard-boiled egg, olives and raisins in a mashed potato dough, which then is formed into an oval shape (like a small American football) and deep or pan fried until golden brown and crispy on the outside. Served with Salsa Criolla and sometimes rice a simple though delicious Peruvian dish is born. Origins of Papa rellena

Potatoes were always on our grocery list and my mom would add them to almost anything you can think of. She would make scrambled eggs with potatoes, rice with potatoes, potato tacos, potato patties, tuna potato patties, potato soups, potatoes with chorizo... I think you get the idea. Choose potatoes that are high in starch such as russet potatoes. Starchy potatoes are high in starch and low in moisture. This makes them a wonderful candidate for frying, as low moisture creates crispy exteriors. I went with russet potatoes in this recipe, but Idaho or red potatoes would also work well. If you can’t find any of those, opt for an all-purpose potato like Yukon gold potatoes, which are as starchy as they are moist. Note that you may lose out on some of the crispiness with an all-purpose potato, though. Patatas bravas is the mostpopular Spanish tapa, made of crispy fried potatoes that are tossed with salsa brava or bravas sauce. If you're looking for other tapas to round out your appetizer buffet, try some of these favorite recipes for pan con tomate, bacon wrapped dates, padrón peppers, and croquetas de jamón. Store

Then heat oil in a frying pan, and in portions brown the minced meat from all sides. Season slightly with salt and pepper. Remove the meat from the pan and set aside. The potato dough can be made with white or yellow potatoes, or a mixture which, in my opinion, works best to get the right creamy though structured texture. Some people even add yucca to it. Ingredients: Water, Butylene Glycol, Glycerin, 1,2-Hexanediol, Aluminum Starch Octenylsuccinate, Bakuchiol, Hydrolyzed Sodium Hyaluronate, Sodium Hyaluronate, Hyaluronic Acid, Sodium Hyaluronate Crosspolymer, Potassium Hyaluronate, Hydroxypropyltrimonium Hyaluronate, Hydrolyzed Hyaluronic Acid, Sodium Acetylated Hyaluronate, Rosa Damascena Flower Water, Xanthan Gum, Tromethamine, Caprylic/Capric Triglyceride, Carbomer, Acrylates/C10-30 Alkyl Acrylate Crosspolymer, Adenosine, Glyceryl Acrylate/Acrylic Acid Copolymer, Hydrogenated Lecithin, Disodium EDTA, Methyl Methacrylate Crossplymer, Retinol, Inulin Lauryl Carbamate, Hydroxydecyl Ubiquinone, Cholesterol, Tocopheryl Acetate, BHT, Phaseolus Radiatus Seed Extract, BHA, Avena Sativa (Oat) Meal Extract This recipe is vegan as long as the bravas sauce is vegan. Make your own with vegetable broth if you can't find vegan bravas sauce.

Freezing: Blanch the potatoes, then flash freeze them on a baking tray. Seal the frozen potatoes in a freezer bag and freeze for up to 6 months. (Read more about freezing fries.) When ready to cook, skip the pre-cooking step and proceed with the recipe starting with Step 4. Expert Tips It’s really the sauce that gives these potatoes the delicious slightly spicy and smoky flavor and distinguishes them from any other fried potatoes you’ll try. While many believe patatas bravas recipes were created in Barcelona, the origin of these potatoes is Madrid. While the pan is getting hot, take this time to thoroughly wash and peel the potatoes. Then, evenly dice the potatoes. Ingredients: Rosa Damascena Flower Water, Water, Butylene Glycol, Caprylic/Capric Triglyceride, 1,2-Hexanediol, Cetyl Alcohol, Ammonium Acryloyldimethyltaurate/Beheneth-25 Methacrylate Crosspolymer, Hydrolyzed Sodium Hyaluronate, Sodium Hyaluronate, Hydroxypropyltrimonium Hyaluronate, Sodium Hyaluronate Crosspolymer, Hyaluronic Acid, Potassium Hyaluronate, Hydrolyzed Hyaluronic Acid, Sodium Acetylated Hyaluronate Be aware that the potato dough should rest in the fridge for at least an hour, best overnight, before it’s used to wrap the beef mixture which should be cold as well and given a few hours that all the flavors can come together. So, best prepare the potatoes and the meat filling a day before assembling the Papas rellenas.Yes, you can! You will need to let the sweet potatoes cook a little longer than a white potato. What kind of seasonings can I add to these Mexican potatoes? Allow the potatoes to cool. This is a vital step for crispy fried potatoes, so don’t skip it! Move the potatoes from the colander to a large sheet pan and season with a good pinch of kosher salt. Toss and then spread the potatoes in a single layer. You can either set the potatoes aside on your counter or refrigerate them. Either way, the potatoes need to be completely dry and cool before you move on. I sometimes do this step a night in advance. Bravas sauce, or salsa brava, is a slightly spicy red sauce traditionally served as part of patatas bravas. It is made with a few simple ingredients like extra virgin olive oil, smoked paprika, and a little tomato paste. Potatoes: This is, of course, the key ingredient! It's best to use a fluffy, all-purpose potato here, such as russet or Maris Piper.