Name: Patatas Bravas
Ingredients: 2 pounds fingerling potatoes; 1/2 cup Romesco sauce; 1/4 cup extra virgin olive oil; 2 tablespoons pimenton*; Coarse sea salt; Freshly cracked pepper

Patatas Bravas

This classic Spanish favorite makes a delicious side dish as well as a zesty course in a tapas menu. Usually the potatoes are lightly fried in olive oil and tossed with the sauce; I have added a twist to the dish by stuffing the potatoes with my Spanish favorite, Romesco Sauce. The creamy sauce will open the palate and satisfy the appetite.

Patatas Bravas

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Servings

Ingredients

2 pounds fingerling potatoes
1/2 cup Romesco sauce
1/4 cup extra virgin olive oil
2 tablespoons pimenton*
Coarse sea salt
Freshly cracked pepper

Instructions

Preheat oven to 350
Place the fingerlings on a baking sheet lined with parchment paper. Drizzle the potatoes with olive oil and sprinkle with salt.
Roast the potatoes until they are easily pierced with a paring knife (about 30-40 minutes)
Slice a small section off each potato so that it lays flat. Slice off a ¼ inch off the top of each potato and gently scoop out the soft, cooked flesh, leaving the skin intact as a shell.
Gently mash the flesh with a fork or potato masher and add the Romesco sauce and stir together until combined. Season with salt and pepper.
Stuff the filling back into the potato skin with a spoon or pastry bag. Sprinkle with sea salt and additional pimenton.
Before serving, roast the stuffed potatoes until heated through and the sauce is lightly browned.