Last week was the kind of week that really knocks the wind out of you- when you are certain things are going one way and then you’re suddenly on the ground, rubbing a bump on your head and wondering who pulled the rug out from under you and why. It’s the reason I’ve been posting with a little less gusto than usual, too- I’m trying to figure out how to integrate a little more balance into my life and cut myself some slack when I need to. Of course, this is easier said than done – and it doesn’t even sound easy. What I do feel like would help is taking a vacation and stepping out of my daily life for just long enough to get some perspective and remember that the simple pleasures – like eating a plate of homemade pasta or some double-fried patatas bravas – are what really makes the craziness of our day-to-day worth it.
I’m sorry if this all sounds like a big downer, but the reality is that it’s not always sunshine, roses and feasts with friends- even when the weather is finally cooperating. I’ve been ordering more takeout than I usually do and haven’t excitedly purchased a cookbook I definitely don’t need just out of pure enthusiasm in quite some time. But I got back into the kitchen today and I’ve begun counting down to my family vacation to Italy, so I think we’re turning a corner.
This all has very little to do with patatas bravas, but they are something that reminds me of sunshine and being on vacation in Spain and not worrying about work projects and whether there are enough hours in a single day to accomplish what I need to. Their appeal is broad, and simple- they’re fluffy, they’re crunchy, they are fun to eat with toothpicks and they typically come with a delicious sauce.
So this is where I leave you today- with golden potatoes, double fried, and the promise that I’m back in the kitchen and will be return sooner rather than later with something delicious to share.
Ingredients
- 1.5kg potatoes (Cyprus or any firm, waxy potato), peeled, cubed and lightly salted
- 1 liter sunflower or vegetable oil
- Sea salt, preferably Maldon
- Smoked Spanish paprika
- 2 400g cans plum tomatoes in their own juice
- 6 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1-2 small dried red chiles, crumbled
- 2 bay leaves, preferably fresh
- 1/3 teaspoon dried thyme
- 1/3 teaspoon dried oregano
- 1 large Spanish onion, finely chopped
- 1 green pepper, halved, seeded and finely chopped
- 100ml dry white wine
- 1/2 teaspoon granulated sugar
- 1 teaspoon hot Spanish paprika
- Sea salt and black pepper
Instructions
- For the sauce, pour the tomatoes into a bowl and squash them well, removing any hard bits and skin. Pour half of the olive oil into a large saucepan over medium heat and fry the garlic. When the garlic is golden, add the chile and stir briefly. Now add the tomatoes and herbs and bring to a gentle simmer, turning down the heat if necessary. Cook for about 20 minutes until the tomato juice has more or less evaporated. Remove from the heat.
- Meanwhile, in another saucepan, saute the chopped onion and pepper in the rest of the olive oil for about 20 minutes until they become sort and sweet and caramelize slightly. Now add the white wine to the onion mixture, bring to a boil and pour in the tomatoes from the other saucepan. Stir in the sugar and paprika and season with salt and pepper. Cook for 5 more minutes, adding some water if the sauce is too thick. Set aside.
- Blanch the potatoes in the oil over a medium heat until tender without coloring (this can be done in advance). Then fry in hot but not smoking oil until golden brown. Drain, and taste for salt.
- Spoon the warmed sauce over the potatoes and sprinkle with extra paprika.
Notes
From Moro
