PATATAS BRAVAS MY WAY
Love going out to enjoy Spanish tapas? Here’s my way to bring the tapas bar into your home with this 20 minute delicate version of patatas bravas, with my Fired up instead of tomato sauce. It’s my entertaining secret weapon.
1/4 cup Christine Cushing’s extra virgin olive oil ( 50 ml)
1/2 lb baby Yukon gold potatoes, cut in half ( 225 gm)
1/2 tsp. smoked paprika (2.5 ml)
sea salt and freshly cracked black pepper
chopped rosemary , optional
1/4 cup Christine Cushing’s spicy Fired Up (50 ml)
Preheat oven to 375°.
In a medium bowl, toss all ingredients, except Fired up.
Spread onto a baking sheet and bake at 375 D for 15- 18 minutes or until golden and tender. Transfer to a platter and top with Fired up and serve warm.