"Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas is a harmonious combination of crispy fried Yukon Gold potatoes, smoky roasted red pepper sauce, and melted Monterey Jack cheese, creating a symphony of flavors and textures that delight the palate."
Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas
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Recipe Description
In the world of gastronomy, there are classic dishes that stand the test of time, and then there are those that take tradition and elevate it to new heights. Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas fall into the latter category, offering a mouthwatering twist on a beloved Spanish tapas classic.
The foundation of this culinary delight is rooted in the heart of Spain, where Patatas Bravas reign supreme as a cherished tapas dish. Patatas Bravas traditionally feature crispy, deep-fried potatoes, served atop a rich tomato based sauce. These golden, crunchy potatoes become the canvas for a bold and flavorful sauce, creating a tantalizing experience for the palate.
At the core of this particular dish is the Roasted Red Pepper Sauce, a vibrant and aromatic concoction that elevates the entire dish. Roasted red peppers, with their smoky and slightly sweet essence, serve as the primary ingredient. Blended harmoniously with tomato paste, a touch of sugar, a hint of paprika for depth, and a dash of balsamic vinegar and ground black pepper, this sauce is a symphony of flavors that awaken the senses. The balsamic vinegar imparts a delightful tangy note, while the ground black pepper adds a gentle, warming spice that enhances the overall depth and complexity of the sauce
What sets this Patatas Bravas rendition apart is the addition of Monterey Jack cheese. This creamy and mild cheese, known for its excellent melting properties, adds an element of indulgence to the dish. As the warm, crispy potatoes are layered atop the Roasted Red Pepper Sauce, a generous sprinkle of Monterey Jack cheese ensues. The result is a decadent, gooey embrace that complements the textures and flavors beautifully.
The experience of savoring the Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas is a journey of taste and texture. Each bite reveals the satisfying crunch of the perfectly fried potatoes. The Roasted Red Pepper Sauce, with its smoky and slightly spicy notes, provides a rich and zesty backdrop. And, of course, there’s the cheese – a creamy, melty finale that enriches every mouthful.
In this dish, tradition and innovation converge, resulting in a plate of culinary joy. Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas honor the time-honored Spanish classic while adding a delightful American twist. It’s a celebration of flavors and textures that promises to delight the senses and leave a lasting impression.
Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas are a testament to the culinary evolution that continually shapes our dining experiences. They offer a fresh perspective on a cherished classic, inviting you to savor the familiar with a touch of novelty. So, indulge in this delectable creation, relish the harmony of flavors, and celebrate the art of reinvention in the world of food.
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Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound peeled and cubed Yukon Gold potatoes
- 2 large sliced red bell peppers
- 1/2 cup tomato paste
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika
- 2 cups shredded Monterey Jack cheese
- 4 tablespoons extra virgin olive oil
- for frying vegetable oil
- to taste salt and ground black pepper
Method
Step 1
Roast the Red Peppers: Preheat your oven to 450°F (230°C). Wash the red bell peppers, and slice them into strips. Place them, skin side up, on a baking shee tlined with aluminum foil. Drizzle the peppers with extra virgin olive oil. Place the baking sheet on the highest rack of the oven, about 4-6 inches from the heat source. Roast the peppers for 10-15 minutes, until the skins are charred and blistered. Remove the peppers from the oven and place them in a sealed plastic bag or a covered bowl for a few minutes to steam. This will make it easier to remove the skins. Once cooled, peel off the charred skins, remove the seeds and stems, and finely chop the roasted red peppers.
Step 2
the roasted red peppers. Prepare the Roasted Red Pepper Sauce: In a saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Stir in the chopped roasted red peppers, tomato paste, sugar, paprika, balsamic vinegar, salt and ground black pepper. Cook for about 10 minutes, allowing the flavors to meld. Crush the roasted red peppers as you stir to create a smooth consistency.
Step 3
Fry the Patatas Bravas: In a deep skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the cubed Yukon Gold potatoes to the hot oil, ensuring they are evenly spread and not overcrowded. Fry them until they turn golden brown and crispy, which should take about 5-7 minutes. Use a slotted spoon to remove the fried potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 4
Assemble the Patatas Bravas: Once the potatoes are deep-fried to perfection, place them atop the warm Roasted Red Pepper Sauce on a serving plate. Sprinkle the shredded Monterey Jack cheese on top of the warm potatoes and sauce, allowing it to melt slightly from the heat of the potatoes and sauce.
Step 5
Serve and Enjoy: Serve your homemade Roasted Red Pepper and Monterey Jack Cheese Patatas Bravas hot as a delightful appetizer or side dish.