This week's recipe is inspired by Spain's famous Patatas Bravas dish and definitely one of my favorite Spanish tapas to eat up! The crunchy potatoes paired with the right sauce is what makes this dish delish AF. Patatas Bravas are typically fried twice: The first fry is meant to rid the potatoes of most of their moisture so they'll form a crisp crust when fried the second time. You don't have to actually deep-fry them right before serving. They get just as crisp oven-roasted in a healthy drizzle of olive oil. I especially like this version, inspired by Chef Ryan Pollnow of San Francisco's Aatxe ("Ah-chay") restaurant, because the potatoes stay crunchy after they're mixed with the Brava Sauce using our fresh and UGLY Crushed Tomatoes. Another twist is pairing this with our spicy Tomato 'Nduja as well. I've done this a few times now and honestly, I cannot stop! It's optional of course, but I highly recommend it. The Tomato 'Nduja sticks to the PATATAS so good! Enjoy!

Pick up your very own Crushed Tomatoes and Tomato 'Nduja Wednesday, Friday and Saturday this week at Union Square Greenmarket. 


Check out our farmers market calendar for dates. 

See you Wednesday, Friday and Saturday this week at Union Square Greenmarket


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