the important and the not-so-important, horribly conflated.

Patatas Bravas w/ Romanesco Sauce

In foodstuffs on April 5, 2010 at 8:51 pm

This is so easy and delicious. Tortillas should be on hand to maximize utensil-less tapas feasting.

Las Patatas:

1) Preheat the oven to 375. Peel and cube three medium-sized potatoes.  Shake out a ground cumin, paprika, cayennecinnamon, and coarse sea salt (the combo should fill up a tablespoon) into a plastic bag with a tablespoon of canola oil. Add the cubed potatoes and shake.

2) Empty coated potatoes onto a oil-coated pyrex pan and bake for one hour, shaking the pan every 10-15 minutes, until they crisp around the edges.

The Sauce:

1) Toast a piece of wheat bread and then cut it into 1/2 inch squares. Dice an onion. Smash three cloves of garlic. Coarsely chop 1/2 a cup of almonds. Throw all of the above in a sauce pot with a tablespoon of olive oil and saute on medium until onions brown.

2) Stir in a 15 oz can of diced tomatoes, a dash of red wine vineagar and a few shakes of dried thyme. Salt and cook off most of the liquid (about 30 min)—you want the sauce thick and tangy.

You can serve the sauce hot or chilled. Add generous globs of it to the potatoes and enjoy.

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