Potatoes, Patatas

LASDI©  (Photos by Adrian Garcia)

LASDI© (Photos by Adrian Garcia)

Another tapas night with friends.  I ALWAYS look forward to those nights because we put our heads and cooking prowess together and come up with a tornado of tapas!  While The Hubster and I waited for our sweet neighbors to arrive, we went ahead and snapped some pics of what we put out for our half, and ohhhhhhh, BOY!  This stuff was BEYOND BUENO!

I made mushroom-, pine nut-, and cheddar cheese-stuffed puff pastries, prosciutto-wrapped asparagus, mini-Reuben sammies (it IS March, after all!), a quite-lovely cheese board with the sharpest cheddar and GORGEOUS artichoke hearts (stems included!).  All those hyphened menu items!  But to be as authentic as possible, I made a legit tapas called patatas bravas.  I, of course put my own spin on it and they were delcioso!

Go on and spend a night with community and each of you bring a prize!  Call it tapas night or call it whatever you want - just bring THESE to the table with you!


4 - 5 butter gold potatoes, scrubbed, dried, and sliced lengthwise into 8 wedges

1 1/2 cups canola oil

sea salt


1/4 cup prepared horseradish

1/4 cup sour cream


1 can ro-tel for dipping

4 green onions or scallions, sliced thin

Heat canola oil in heavy skillet (I use my cast-iron, of course) on medium-high heat for two minutes.  Place potato wedges from one potato carefully into oil.  Let cook for five minutes.  You will be tempted to turn them over before then.  Don't.  After five minutes, flip them and let them cook another five minutes.  You will be tempted to pull them out before the five minutes is up.  Don't.  Carefully take them out one at a time and lay them on a cooling rack with paper towel underneath (see notes).  Sprinkle them liberally with sea salt and pepper.  Repeat cooking with the next potato and directly before removing them from the oil, lay the first batch on whatever tray or plate you would like to use for your display. While the next batch of potatoes are cooking, mix the horseradish and sour cream and drizzle (prettily!) over the potatoes on the platter.  Sprinkle with paprika and then a bit of green onion.  Repeat with each layer of potatoes, crisscrossing each layer over one another for an authentic look. 

Notes: Any heavy skillet will do as long as it is deep enough to fit the oil.  For crispy potatoes, use the cooling rack.  If you don't have one or want softer potato wedges, simply dry them on paper towels laid on a plate or platter.  I use a condiment squeeze bottle for the horseradish sour cream drizzle.  I put the ro-tel in a cute bowl next to the potatoes for people to pile on top of their bravas if they like.  Hora de comer!!