Batatas Bravas – Spicy Potatoes

It’s potato harvest season in New England! I made a trip to the local farm this past weekend and picked up a 50 lb sack of russet potatoes which is my usual custom every fall. The potatoes store well during the winter months in a cool basement or garage.  I only paid $11 for the sack. If I bought them at my supper market by the pound it would cost me over $50! I suggest you pick one up to. You’ll thank me in a few months when the potato prices go up for the Holidays.

My first dish using the russet potatoes is Batatas Bravas – Spicy Potatoes! This dish is often served warm with a spicy tomato sauce or aioli but just made them plain to go with the Chourico omelet. These potatoes aren’t fried and use very little olive oil, so they’re light on calories. Enjoy!

Batatas Bravas

2 pounds of potatoes (chopped into 1-2 inch cubes)

1 small onion (finely minced)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 – 2 teaspoons of hot sauce

2 tablespoons of olive oil

1 tablespoon of parsley (finely chopped)

Instructions:

Cook the potatoes in the teaspoon of salt and boiling water for about 10-15 minutes until tender but not over cooked. Drain cover the pan and put them back on the stove on the warm burner.

Toss the potatoes in the pan gently for some of the moisture to evaporate for about 5 minutes.

While the potatoes sit for the 5 minutes, saute the onion in the olive oil in a medium non stick pan until golden brown.

Season the potatoes with the pepper, garlic powder, paprika, cayenne pepper, and piri piri, toss and gently place them in the pan with the onions.

Cook the potatoes on low medium heat turning them gently in the pan until they obtain a slight crisp on the edges.

Taste and add more piri piri or seasonings if desired. Top with parsley. Serve warm