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Patatas Bravas

with romesco & chives

  • 4-6 Servings
  • 30-40 minutes
  • Suggested Pairing: Try with a bright, acidic Cava


Patatas Bravas
  • 1 lb. baby yukon gold potatoes
  • 4 Tbsp salt
  • 8 cups water
  • Frying oil
  • Chives, for garnish
  • 2 garlic cloves, smashed
  • 4 Tbsp extra virgin olive oil
  • 2 cups Roasted Red Pepper Strips (Superior Foods Featured Item: #2710 – Atalanta)
  • 1 14 oz. can fire roasted tomatoes
  • Salt, to taste
  • 1 cup almonds, toasted
  • 2 Tbsp smoked paprika
  • 2 tsp sherry vinegar


  1. Add water, salt, and potatoes to a medium-sized pot. Bring this to a boil over medium-high heat, and cook for about 15 minutes, or just until potatoes begin to soften. Drain potatoes, and rinse to slow cooking. Set aside to let them cool. Once the potatoes have cooled, cut them into quarters, or 1-inch cubes.
  2. Romesco: In a small pan combine olive oil and garlic. Slowly heat to a simmer and gently cook garlic for 5 minutes, until fragrant and soft. Add garlic, with oil, to a food processor along with the red pepper strips and fire-roasted tomatoes.
  3. Toast almonds in a nonstick skillet over medium heat. Monitor and toss them as they toast. You are looking for them to be fragrant and to darken in color slightly. Once they are toasted immediately add them to the food processor with remaining ingredients.
  4. Pulse the food processor to blend the ingredients together, until a somewhat thick, textured sauce forms.
  5. Heat oil on medium-high heat in a pot, or large skillet to 350°F. Add in the potatoes, and cook them, stirring along the way, until they are golden brown and crisp. Remove them from the oil with a slotted spoon and let them drain on a paper towel-lined plate. Season the potatoes with salt and pepper.
  6. Spoon romesco on serving plates, and top with the patatas bravas. Garnish with fresh chopped chives.