Trumfes Braves (Andorran-Style Spiced Fried Potatoes) (Trumfes Braves)
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 600 g (4 cups)
- Vegetable oil, for frying — 500 ml (2 cups)
- Tomato passata — 150 g (2/3 cup)
- Paprika — 5 g (1 tsp)
- Chilli flakes — 2 g (1/2 tsp)
- Garlic, minced — 5 g (1 clove)
- Mayonnaise or alioli, for drizzling — 60 g (1/4 cup)
- Salt — 5 g (1 tsp)
Method
- Heat oil in a deep frying pan to 180°C (350°F).
- Fry the potato cubes in batches for 8-10 minutes until golden and crisp; drain and season with salt.
- Meanwhile, simmer the tomato passata with paprika, chilli flakes and garlic for 8-10 minutes until slightly thickened.
- Arrange the fried potatoes on a plate.
- Spoon the spiced tomato sauce generously over the top.
- Finish with a drizzle of alioli or mayonnaise before serving.
Introduction: Crisp fried potato cubes tossed in a spiced tomato sauce and finished with a garlicky alioli drizzle, a popular casual snack.
Cultural Background: Trumfes Braves shares its roots with the Spanish patatas bravas tradition, adapted with Andorra’s own local word for potato, ‘trumfa,’ and found at casual eateries throughout the country.
Tips: Fry the potatoes in batches to keep the oil temperature consistent and the potatoes crisp. Serve immediately after assembling for the best textural contrast.
Variations: Add a touch of smoked paprika for a deeper, smokier sauce. Serve with extra chilli on the side for those who like more heat.
Vegetarian/Vegan: Naturally vegetarian and vegan as written if a plant-based alioli or mayonnaise is used.
Serving Suggestions: Serve hot as a shared snack, ideally with toothpicks for easy sharing.
Storage: Best eaten fresh; potatoes lose their crispness on storage.
Reheating: Reheat the potatoes in an oven or air fryer to restore crispness; add the sauce and alioli fresh.
Nutrition: 310 kcal | Protein 4g | Carbs 36g | Fat 17g
FAQs:
Q: Can this be made in an air fryer?
A: Yes, toss the potato cubes in a little oil and air fry at 200°C (400°F) for about 20 minutes, shaking occasionally.
Q: How spicy is this dish?
A: It’s mild to moderately spicy by default; adjust the chilli flakes to taste.
- Potatoes, peeled and cubed — 600 g (4 cups)
- Vegetable oil, for frying — 500 ml (2 cups)
- Tomato passata — 150 g (2/3 cup)
- Paprika — 5 g (1 tsp)
- Chilli flakes — 2 g (1/2 tsp)
- Garlic, minced — 5 g (1 clove)
- Mayonnaise or alioli, for drizzling — 60 g (1/4 cup)
- Salt — 5 g (1 tsp)
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