Patatas Bravas is a popular Spanish tapas dish renowned for its bold flavors and satisfying textures. This appetizer features cubed or wedged potatoes that are typically fried until golden and crispy. The crispy potatoes are then drizzled or smothered with a spicy tomato-based sauce known as “salsa brava.”
The salsa brava is a key component, adding a robust kick to the dish. It’s often made with tomatoes, garlic, paprika, and various spices, creating a zesty and flavorful accompaniment. Additionally, Patatas Bravas may be garnished with aioli or mayonnaise, contributing a creamy element that complements the heat of the sauce.
This dish is beloved for its contrasting textures—crispy potatoes on the outside, fluffy on the inside—combined with the vibrant and spicy tomato sauce, making it a favorite among tapas enthusiasts. Patatas Bravas embodies the lively and convivial spirit of Spanish cuisine, offering a delicious and shareable experience.
Patatas bravas, is never missing from the menu at any tapas bar! It’s quick, easy to make, and incredibly tasty.
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.
