Once, at a tapas restaurant, the waiter told us that “Patatas Bravas” meant “angry potatoes.” I know that now to be a poor translation of the term. However, because I have always been amused at the original mistranslation, I continue to call them by that term.
In developing this recipe, based on the Spanish “Patatas Bravas,” I have lessened the amount of spice, while attempting to keep the wonderful flavor that draws me back to them time and time again as my “go to” side-dish in any season. The hardest part of the recipe is cutting up the potatoes, onion, and garlic, so these can be done in advance.
3 medium gold potatoes, diced
1 medium yellow onion, halved and sliced
1 garlic clove, minced
3 Tbsp. sunflower or canola oil
1/4 tsp. chili powder
1/4 tsp. smoked paprika
1/8 tsp. ground marjoram
salt to taste
1. Prepare the vegetables throughout the afternoon as you have time.
2. Heat the oil in a large covered skillet.
3. Add garlic and onion and saute, stirring occasionally, for about 3 minutes.
4. Add potatoes, along with the herbs and spices, and stir. Cover.
5. Reduce heat to low simmer and stir occasionally so that the potatoes do not stick to the bottom of the skillet.
6. Cook for about 20 minutes, or until the potatoes are tender all the way through.