Recipe courtesy Food Network Magazine
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Toss 2 pounds diced potatoes and 1 pound grated plum tomatoes in a baking dish with olive oil. Add a spoonful of sugar and 2 bay leaves; season with salt, paprika and cayenne pepper. Bake at 425 degrees until the potatoes are tender, about 40 minutes. Thin a little mayonnaise with water; drizzle over the potatoes and sprinkle with sliced scallions.
Photograph by Antonis Achilleos
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Photo: Patatas Bravas Recipe
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By jenjimlef
Bucks County, PA
on August 08, 2012
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The mayo was a disgusting addition. I would not eat it like that. Thinned plain mayo? Really? At least use some yogurt or sour cream, with some flavorful addition, maybe some of the green onion and some spices. I know it is somewhat traditional in some places to add the mayo, but, yuck. Especially without the red sauce.
By MsGMC
Atlanta, GA
on December 15, 2011
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This doesn't even look like Patatas Bravas.
By beachck16_9393182
Virginia Beach, VA
on July 30, 2010
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If you've been to Spain you will find that this recipe does not replicate patatas bravas at all. Patatas bravas are served with a slightly spicy red sauce over the potatoes which does consist of tomatoes and other spices.
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