From the kitchen of One Perfect Bite...Spaniards love potatoes. French fries accompanied nearly every meal we had in Spain and roasted potatoes, in one form or another, appeared on all the tapas menus we encountered. The potatoes I'm featuring tonight are a mild version of the hot and spicy home fries called Patatas Bravas. I like to use the wedge shape because it is ideal for dipping and dunking and it is easier to serve as a tapas entry. The potato wedges can also be eaten without utensils and that makes them ideal tapas fare. I blanch the potatoes I use for this dish. It gives them a head start on the cooking process and allows me to use a higher heat to nicely brown and crisp the exterior of the potatoes without burning them. This is an extremely simple dish to make and it can be sauced to your personal taste. I prefer to use fresh chilies in the sauce, but red pepper flakes make an adequate substitute if fresh chilies are not available. While it is a matter of personal preference, I do not completely puree the chili tomato sauce. I like my sauce to have a bit of texture and the wedges are thick enough to handle it. I do hope you'll give this recipe a try. Here is how the potatoes are made.
