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Best Bites: Patatas Bravas

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I’m anxiously awaiting the May opening of Olivea, Stephanie Bonin and Keith Arnold’s (owners of Duo) new restaurant. The Mediterranean spot, which will be located in the old Aix space on 17th Avenue, will be headed up by Duo’s executive chef, John Broening.

I look forward to the handcrafted food from Italy, Spain, and southern France–and if the patatas bravas recipe that recently appeared in Broening’s column in The Denver Post is any indication, I’ll have excellent, rustic eats to look forward to.

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I made the traditional Spanish tapa–which Broening has spent many months researching–for a dinner party to great results. But rather than plating individual portions, I served the potatoes, tossed in the smoky tomato sauce and garnished with scallions, on a platter with aïoli on the side for dipping.

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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