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Agua. Cerveza. Coca Cola. Patatas?

October 28, 2010

If you ever traveled to Barcelona before, you may remember this tune. It’s sung by the food peddlers on the beaches in delightfully artistic Spanish tongue. It’s like Hanson’s MMMBop, you will be singing it in your head for decades. You won’t know what any of the words mean, but you’ll just keep on hummin’ along. You will also want to stab a fork in the singer’s eyeball after hearing it more than once.

I sang the food peddler song while making these scrumptious patatas bravas, which debut on tapas menus as a staple item everywhere. Why? Because it’s the only time you can dip your potatoes in mayonnaise-y sauce without people staring at your weirdness.

Did you ever dip your French fries in mayo?  I was always shunned and gawked at when I was younger for dipping my already-fried French fries in fat lard. People threw garlic at me like I was a vampire. Good thing, I like garlic with my taters, too. This was obvio pre-childhood obesity when kids still had birthday parties at McDonald’s. Fat kids are really missing out these days. Ronald was the shiz so was that purple thing that looked like a fat jolly gum drop. Being round, jolly and purple is so hot right now.

Anywho, here is part II of tapas night.  

Patatas Bravas


  • 1 tablespoon minced onion
  • 2 teaspoons of garlic, minced
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons paprika
  • 1/2 teaspoon Tabasco Sauce
  • 1/4 teaspoon ground thyme
  • 1/4 cup (4 fl. oz) Ketchup
  • 1/4 cup (4 fl. oz) mayonnaise


  • Vegetable spray
  • 1 tablespoon of olive oil
  • 1 very large Russet potatoes, peeled, and cut to 1-inch cubes
  • Salt and pepper

For sauce, combine ingredients in a small bowl. Stir. Set aside.

Preheat oven to 425 degrees. Coat a medium-sized baking sheet in vegetable spray. Place potatoes on baking sheet in a single layer. Drizzle olive oil on the potatoes and sprinkle with salt and pepper. Bake in oven for about 15 minutes. Turn the oven to broil at the 15-minute mark. Broil on high for another 10 minutes.

Combine potatoes and sauce. Mix together.

One Comment leave one →
  1. Alice permalink
    October 28, 2010 6:57 pm

    ajojvrnoe…yummy. I want this.

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