DID I DIE?!?!?! no. It just seems like that because I haven’t posted in almost a month! what the?!?!?! I don’t even know why, really. But I do have some posts to catch up.

Bravo potatoes is a traditional Spanish Tapas Dish. It is seriously one of my favorite things. My mom made these for my family for a long time, not sure where she learned it but I know this will become a family staple once you try it too!

 Bravo Potatoes

Ingredients

2 TBS of olive oil

  1.1/2 lbs russet potatoes, peeled & cut into 1/2″ cubes (about 4 c)

  1 can (14 oz) diced tomatoes, drained
4-5 cloves garlic, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes Tabasco
Salt to taste

  Drizzle of lemon juice
Chopped fresh Cilantro
Coarse Sea Salt

Directions

  In a large nonstick skillet, heat olive oil over medium-high heat
until it shimmers.  

Fry cubed potatoes in a single layer until browned and partially
cooked through, about 10 min. Turn once or twice with a spatula,
but don’t stir too often-they’ll brown better if left alone.

Pulse tomatoes, garlic and seasoning in food processor just to
break up tomatoes (do not puree). After potatoes have browned,
add tomato mixture and stir to coat. Reduce heat to medium and
cook 5-8 min., or until potatoes are cooked through; stir often to
prevent scorching. Transfer potatoes to a platter.

 Garnish; with lemon juice, chopped cilantro and coarse
sea salt. Serve warm or at room temperature.

Thanks for reading as always!

xoxo

-G