New Potatoes Bravas (serves 4 as a side dish)
Potatoes Bravas are popular as a Spanish tapas, in which case I think I would serve them with toothpicks. But, they could easily be a fiery little side dish. New potatoes are a good choice as they don’t become mushy. I found a jar of Calabrian Chiles in Oil at Williams Sonoma and they are well worth it as they will last for ages – a little goes a long way. Can also be added to sauces, pizza sauce. Think you could find something similar at Italian delis under names such as Crushed Hot Chili Peppers or Dried Hot Peppers in Oil. The Calabrian chiles are also know as pepperoncini, but I am talking about the red ones not the green ones. Anyway, long story short, if you don’t have any I would substitute some red pepper flakes and Tabasco – go easy and taste and add more until you get the ‘hotness’ you like.
The other special ingredient is Smoked Paprika (mine is labelled Smoked Picante Paprika). It is different from regular paprika – the smoky flavor smells delicious. I shall be using it in many recipes from now on. The Spanish use it in paella, for example.
8 oz new cooked new potatoes
1 tbsp. extra virgin olive oil
1/4 of a large onion – finely chopped
2 large cloves of garlic – finely chopped
1 teasp. Smoked Paprika
1/2 teasp. Calabrian Chiles in oil (taste sauce and add more if needed)
Cut new potatoes in half
Add oil to skillet and when sizzling add onion.
After a few minutes add garlic.
When onions are softened add smoked paprika and Calabrian chiles and cook for 5 minutes.
Pour sauce over new potatoes and mix well.
1/2 teasp.
