By Chef Stephen Coe.
Breakfast Patatas Bravas
Prepare to elevate your taste buds to a culinary crescendo where crispy golden potatoes embrace a decadent dance with rich gravy and melty cheese curds!
Ingredients
- 4 large potatoes peeled and diced into 1-inch cubes
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees.
- Toss the diced potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the potatoes in the preheated oven for about 25 to 30 minutes or until they are golden brown and crispy.
- While the potatoes are roasting, prepare the Brava sauce. Recipe follows.
For the Brava Sauce
Ingredients
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust for spice preference)
- 1 cup tomato sauce
- 1 tablespoon red wine vinegar
- Salt to taste
Instructions
- While the potatoes are roasting, prepare the Brava sauce. Heat olive oil in a pan over medium heat, sauté garlic until fragrant.
- Add smoked paprika, chili powder, and cayenne pepper to the pan. Stir for about 1 minute.
- Pour in the tomato sauce and red wine vinegar. Simmer for 5 to 7 minutes, allowing the flavors to meld. Season with salt to taste.
- Once the potatoes are done, transfer them to a serving dish and drizzle the Brava sauce over the top.
- Serve your Patatas Bravas hot and enjoy!
