Patatas Bravas

Name: Patatas Bravas
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 large russet or Yukon Gold potatoes, peeled; 500ml olive oil or neutral oil for frying; 2 tbsp extra virgin olive oil; 1 small onion, very finely minced; 2 garlic cloves, minced; 1 tbsp sweet smoked paprika (pimentón dulce); 1/2 tsp hot smoked paprika (pimentón picante); 1 tbsp all-purpose flour; 200ml chicken or vegetable broth; Salt to taste

Crispy fried potatoes crowned with a smoky, mildly spicy tomato sauce — Spain's most-ordered tapas bar snack, dangerously easy to demolish.

30 minutes

Serves 4

Appetizer

Contains common allergens

Wheat

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Instructions

6 steps

1
Cut the Potatoes: Chop the peeled potatoes into irregular 1-inch bite-sized chunks. Rinse them under cold water and pat them completely dry with a paper towel.

2
Make the Bravas Sauce Base: In a small saucepan, heat 2 tbsp of olive oil over medium-low heat. Sauté the onion and garlic for 5-7 minutes until soft and translucent.
3
Thicken and Spice: Stir in both the sweet and hot paprika, cooking for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
4
Finish the Sauce: Gradually whisk in the broth to prevent lumps. Simmer for 10 minutes until the sauce thickens to a gravy-like consistency. Blend until perfectly smooth and season with salt. Keep warm.
5
Fry the Potatoes (First Fry): Heat the frying oil in a deep pan to 150°C (300°F). Fry the potatoes in batches for 8-10 minutes until tender but pale. Remove and drain on paper towels.
6
Crisp the Potatoes (Second Fry): Increase the oil temperature to 190°C (375°F). Return the potatoes to the hot oil and fry for 2-3 minutes until golden brown and crispy. Drain, salt immediately, and serve drizzled with the hot Bravas sauce.

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