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.
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