Patatas Bravas (Crispy Fried Potatoes with Spicy Tomato Sauce)
The Quirky Foodster Team
Ingredients
- Floury potatoes, peeled, cut into 2cm cubes — 800 g (1.8 lb)
- Cubes
- Sunflower oil, for frying — 500 ml (2 cups)
- Olive oil — 1 tbsp
- Small onion, finely chopped — 1
- Garlic cloves, minced — 2
- Canned tomatoes, crushed — 400 g (14.1 oz)
- Sweet paprika — 1 tsp
- Hot paprika or cayenne — 1/2 tsp
- Sherry vinegar — 1 tsp
- Salt — to taste
Method
- Heat sunflower oil to 160°C (320°F). Fry potato cubes in batches for 6-7 minutes until just tender but pale.
- Remove and drain.
- Increase oil to 190°C (375°F) and fry the potatoes again for 3-4 minutes until deeply golden and crisp. Drain and salt generously.
- Meanwhile, heat olive oil and sauté onion until soft. Add garlic and cook 1 minute.
- Add crushed tomatoes, sweet and hot paprika, and simmer 15 minutes until thickened.
- Stir in sherry vinegar and season with salt. Blend until smooth if a finer sauce is preferred.
- Spoon the bravas sauce over the crisp potatoes and serve immediately.
Introduction: A tapas bar essential born in Madrid, patatas bravas pairs crisp fried potato cubes with a piquant tomato-paprika sauce, sometimes alongside or under a drizzle of alioli.
Cultural Background: A tapas bar essential born in Madrid, patatas bravas pairs crisp fried potato cubes with a piquant tomato-paprika sauce, sometimes alongside or under a drizzle of alioli. Its name, meaning 'fierce potatoes', nods to the sauce's kick.
Tips: Double-frying is the key to a crisp exterior and fluffy interior. Let potatoes steam-dry briefly between fryings. 12 Spain — World Cookbook Project Full Recipes
Variations: Many bars serve bravas with both the tomato sauce and a garlicky alioli drizzled together, called 'mixtas'.
Nutrition: Approx. 310 kcal, 4g protein, 38g carbohydrate, 16g fat per serving.
FAQs:
Q: How spicy is bravas sauce?
A: Traditionally mild to medium heat, adjustable with more or less hot paprika.
Q: Can the potatoes be baked instead of fried?
A: Baking gives a lighter dish, though the classic crisp texture comes from frying.
- Floury potatoes, peeled, cut into 2cm cubes — 800 g (1.8 lb)
- Cubes
- Sunflower oil, for frying — 500 ml (2 cups)
- Olive oil — 1 tbsp
- Small onion, finely chopped — 1
- Garlic cloves, minced — 2
- Canned tomatoes, crushed — 400 g (14.1 oz)
- Sweet paprika — 1 tsp
- Hot paprika or cayenne — 1/2 tsp
- Sherry vinegar — 1 tsp
- Salt — to taste
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