Photo by JS

Patatas bravas are among my most favorite tapas. I’ve had them in Durham at Mateo, in Dublin at The Port House, and in D.C. at Jaleo. I’m sure I’ve even eaten them during one of my earlier trips to Spain. Made from fried potatoes and topped with aïoli and often a spicier red sauce, patatas bravas tend to vary from place to place but I’ve adored any and all that I’ve ever had.

Frying potatoes is still outside my comfort zone so I liked Food52’s take that combined my love of patatas bravas and a newly discovered preference for potato salad. The only change I’d make to their Spanish roasted potato salad is a little less salt. The garlic flavor is incredible and the recipe couldn’t have been easier to master. It’s a pretty welcoming dish for those new to the world of tapas (and no, Mom and Dad, I didn’t say “topless”).

Another one of my favorite takes on patatas bravas is at Asheville’s Cúrate, a restaurant I visited a year ago.

Photo by JS