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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It was a hit with the family. It's not quite as I remember Patatas Bravas from our holiday in Spain but was close enough that I will make it again. Ingredients:
3 tablespoons olive oil |
4 large russet potatoes, peeled, and cut to wedges |
2 tablespoons onions, minced |
2 garlic cloves, minced |
salt & freshly ground black pepper |
1 1/2 tablespoons spanish paprika |
1/4 teaspoon tabasco sauce |
1/4 teaspoon ground thyme |
1/2 cup ketchup |
1/2 cup mayonnaise |
Directions:
1. In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
2. In a bowl coat the potato wedges with olive oil, salt and pepper. Put them on a well oiled baking sheet and bake at 375' F for about 40 min or until tender inside and crispy on the outside.
3. Serve the potatoes hot from the oven with the sauce on the side for dipping.
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