Young potatoes with pickled peppers (Patatas bravas)
4 servings
30 minutes
Patatas bravas is a soulful dish that combines the warmth of fried potatoes, the aroma of spicy pickled peppers, and the tenderness of Krakow sausage. While it carries hints of Spanish cuisine, this version with vinegar notes and parsley freshness has absorbed a Russian character. Young potatoes, slightly crispy on the outside and soft inside, soak up the juices of peppers, tomatoes, and spices, creating a delightful balance of sweetness and spiciness. The sausage, browned without oil, adds meaty depth while raspberry and balsamic vinegar give the dish a light tanginess that enriches the flavor. Perfect as a hot appetizer or main dish for a cozy evening with loved ones. This simple yet expressive dish reveals its rich flavors in every bite.
1
Cut the stems of the parsley and chop them finely.
- Parsley: to taste
2
Leave the parsley leaves for decoration.
- Parsley: to taste
3
Heat oil in a pan and add young small potatoes, cut in halves or quarters depending on size.
- New potatoes: 400 g
- Olive oil: 2 tablespoons
4
Fry for about 10 minutes over medium heat, stirring or shaking constantly.
5
Slice the onion into feathers and add it along with the chopped parsley stems to the potatoes; sauté, stirring, for another 5 minutes.
- Red onion: 2 heads
- Parsley: to taste
6
Add paprika, pickled peppers cut into medium pieces, vinegar, and cherry tomatoes.
- Paprika: 1 tablespoon
- Pickled peppers: 200 g
- Raspberry vinegar: 2 tablespoons
- Cherry tomatoes: 200 g
7
Fry for about 6 more minutes.
8
In parallel, in another pan, fry the Krakow sausage cut into half-moons about 0.5 cm thick (without oil), drizzling it with balsamic vinegar. Fry for about 3 minutes on each side. The main thing is not to over-dry.
- Krakow sausage: 300 g
- Balsamic vinegar: 1 tablespoon
9
Mix the potatoes and sausage and sprinkle parsley on top.
- Parsley: to taste