Picnic Patatas Bravas

The “cocktails come first” philosophy launched in Nashville by The Patterson House shows no sign of waning. Dens of Mixology like Old Glory, in Edgehill Village, and Hemingway’s at Ft. Houston keep appearing. Old Glory’s dramatic brick walled, multi-leveled space in the old White Way cleaners’ boiler room is worth a visit for it’s cavernous yet cozy atmosphere, attentive bar, and inventive menu.

With the focus clearly on cocktails, Old Glory doesn’t even have a kitchen, just a nook with running water and a hot plate. No matter, as Chef Rachael Tumerman has curated an evolving little menu that has over time included house cured, smoked and pickled plates and a variety of empanadas to snack on as you anxiously wait and observe the cocktail performance art.

At one point Old Glory offered a plate of smoked fingerling potatoes that got us thinking about a handy picnic version of the popular Spanish tapas patatas bravas, ideal for a backyard hangout. And you only need a microwave and a hot plate to make them.

How about a healthy Spanish gazpacho to go with these!  

Picnic Patatas Bravas

cheaters The “cocktails come first” philosophy launched in Nashville by The Patterson House shows no sign of waning. You’ll find our newest mixology haven, Old Glory, in Edgehill Village tucked behind Tacos Mamacitas. The dramatic brick walled multi-leveled space in the old White Way cleaners’ boiler room is worth a visit for it’s cavernous yet cozy atmosphere, attentive bar and inventive menu. Recipes Picnic Patatas Bravas European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 24 ounces assorted fingerling potatoes
• ¼ cup olive oil
• 1 clove garlic, peeled and crushed
• 2 teaspoons smoked paprika
• 2 tablespoons tomato puree
• 2 tablespoons wine or sherry vinegar
• Dash cayenne pepper
• Salt and pepper, to taste
• Fresh chives, snipped for garnish, optional

Instructions

Cut the potatoes into bite-size pieces and place in a microwave-safe dish with a lid. Sprinkle with salt. Cover and microwave about 8 minutes until tender. Cool and dry potatoes on a baking sheet covered with paper towels.

Heat the oil in a small skillet over medium-low heat. Add the garlic clove and cook until softened, but not browned, about 2 minutes. Remove the garlic, mince and set aside. Add the paprika, tomato, vinegar, cayenne, and salt and pepper to the oil. Cook and stir about 1 minute. Remove from the heat. Add the minced garlic. Place the potatoes in a bowl and toss with the sauce. Garnish with chives as desired.