Summer is almost here and we’re celebrating with the classic tapas - patatas bravas and sangria. We learn a couple of tricks for making your potatoes the crispiest yet softest little fried treats you’ll ever have. This recipe has forever ruined this dish at Gretchen’s favorite restaurant. Join us on June 1 for our latest adventure.

Recipe Sources:

https://www.seriouseats.com/patatas-bravas-tapas-recipe

https://www.foxandbriar.com/patatas-bravas/

https://www.seriouseats.com/cook-the-book-catalan-potatoes-bravas

Sangria From Culinary Spain

1 Orange, unwaxed

1 Lemon, unwaxed

1 Liter Wine (We used Red)

2 Peaches, Peeled and Chopped

1-2 Tablesppons Sugar

3 Tablespoons Brandy

1 Cup Mineral Water

1. Peel the orange and the lemon, trying to keep the zest in 1 long piece. Remove the pith and then slice into rounds.
2. Muddle the orange, lemon and peaches, Then sprinkle sugar over the sugar then add the wine and the brandy. Top with the mineral water.