Patatas Bravas
Ingredients
Patatas Bravas
- 4 medium potatoes
- 2 cups oil for frying
- salt to taste
- 1/2 cup Homemade Patatas Bravas Sauce
Homemade Patatas Bravas Sauce
- 1/3 cup olive oil
- 1/2 tbsp pimentón picante hot smoked paprika
- 1-1/2 tbsp pimentón dulce sweet smoked paprika
- 2 tbsp flour
- 1 cup chicken broth or vegetable broth
- salt to taste
Instructions
Patatas Bravas
- Peel the potatoes, then rinse and dry them thoroughly to help them crisp up. Cut into bite-sized chunks.
- Heat the olive oil 350°F (176°C) in a large skillet over medium heat. Add the potatoes and turn the heat to the lowest setting, then cook for a couple of minutes.
- Remove the potatoes from the oil with a skimmer, and let them cool in the fridge for a few minutes.
- Turn the heat up to high and reheat the oil to 350°F (176°C), then add the potatoes back into the pan. Fry until crispy and golden.
- Use a skimmer to transfer the potatoes to a paper towel-lined plate to cool, and sprinkle with salt to taste.
- Drizzle the bravas sauce over the potatoes, then serve immediately. Serve with toothpicks if desired.
Homemade Patatas Bravas Sauce
- Heat the olive oil in a small saucepan over medium heat.
- Add the pimentón dulce and pimentón picante and stir until combined.
- Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute, to toast the flour slightly.
- Over a medium-low heat, add the broth very gradually, stirring constantly.
- The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency (it should be velvety and smooth, but not so thick that it holds its shape alone).
- Reduce to low heat and simmer for 3-5 minutes, stirring occasionally.
- Season with salt to taste.
Notes
POTATOES
Dry the potato chunks thoroughly before frying to make them extra crispy.
SAUCE
The finished product should be bright reddish-orange and neither thin nor creamy—perfect for artistic drizzling. You can adjust the level of spiciness by increasing the ratio of pimentón picante, or by adding a bit of hot sauce. Leftovers will keep in the fridge for a few days; just make sure you stir well to restore the original consistency.
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