I was exposed to tapas at a very young age, my dad being from Spain. Alicante, Spain to be more specific. As I grew older I found one of the most common tapas was patatas bravas, which translates to angry potatoes. I can tell you the potatoes I made last night using my friends “moruga madness” blend of dried peppers, were not just angry, they were down right pissed off. This special blend of peppers contained dried crushed Moruga Scorpions, 7-Pot Douglahs, Atomic Starfish, Hawaiian peppers, and Szechwan peppers. I also used the pepper infused oil I made a few weeks ago. If you want to take this little dish to a whole new level of heat try dipping these potatoes into the spicy aioli whose recipe is also located on this blog.
You can feel free to use any peppers you like, you can also feel free to use regular olive oil in stead of the pepper infused oil I use here. As long as the ingredients are to your taste you will love this dish.
You will need…
2 tbs olive oil
2 russet potatoes or 3 Yukon gold potatoes.
1 tsp of your favorite dried peppers. (red pepper flakes will do if you are not a fan of too much heat)
salt and pepper to taste
Preheat the oven to 375.
Peal and cut the potatoes to approximately 1 inch cubes.
Place the cut potatoes into a bowl and add the oil, salt and pepper. Toss to coat.
Place on a foil lined baking sheet and make sure the potatoes are spaced evenly to allow for browning.
Place potatoes into the oven for approximately 30 minutes or until lightly browned.
Remove from the oven and sprinkle your dried peppers over the potatoes, toss and serve hot.