Recipe: Patatas Bravas

These feisty potatoes are perfect as appetizers or a light meal

By Katherine Minton

If you like to try different foods from around the world like I do, this Spanish tapas dish is easy to make on board. Ideal for serving as an appetizer or munching on as part of a light meal.

Ingredients

2-3 tbsp   Olive oil
About 20   Mini potatoes rinsed and dried
Sea salt or kosher salt
Chili oil (homemade or store-bought)

Method

• Heat olive oil in skillet (use the same one as the chili oil if you want extra heat)
• Add potatoes and cook, stirring often until browned and tender, about 20 minutes
• Drain on paper towels and place in serving bowl
• Drizzle with chili oil and salt, to taste

If making your own chili oil…

Heat a ¼ cup of olive oil and one small hot red chili pepper – cut in half lengthwise and seeded (use rubber gloves for this) – until the chilies start to sizzle. Remove from heat, add a ½ tsp of paprika and let cool. Transfer to a small jar or measuring cup with pourable spout.

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