A popular Spanish tapas dish, this potato dish is much replicated thoughout Spain. Much of the cuisine in Mexico is owed to the influence from Spain. Mediterranean countries have adopted the custom of taking a “tentempié”, a snack, an appetizer or the “tapita" with wine in the early evening. In Mexico this is considered a botana but we like it as a side dish to our meal. Buen Provecho!
4 White or Russet Potatoes, about 1.5 lb.
3 cloves garlic, minced
4 Tbsp red wine vinegar
1 tsp. Chili Powder
1/4 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 Red Bell Pepper, cut into thin strips
Parboil 4 med. potatoes with their skins still intact either on the stove. Once the potatoes are finished boiling *put a knife in them, and they are still slightly firm. Set the potatoes aside & cool.
In a small bowl, blend together the ingredients for the salsa brava; mix red wine vinegar, chili pepper, ground cumin & cayenne pepper until the sauce tastes tangy and spicy. Set the sauce aside.
Drain, peel and cut the potatoes into cubes. In hot skillet (med. heat), sauté with garlic in olive oil until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil. Saute red bell pepper strips.
Toss potatoes & pepper strips with the bravas sauce, place potatoes on a serving plate, sprinkle them with sea salt. This dish can also be served with an Aoli sauce.