Patatas Bravas
Fried potatoes with spicy sauce.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Patatas Bravas to your week, check it against your household's allergens, and build the shopping list automatically.