Patatas Bravas

Patatas Bravas

Patatas Bravas are a popular Spanish tapas dish featuring crispy, fried potatoes served with a spicy tomato sauce. The key to great Patatas Bravas is the crispy texture of the potatoes and the flavorful, tangy sauce. Here’s a classic recipe:

Patatas Bravas Recipe

Ingredients:

For the Potatoes:

  • 4 large russet potatoes, peeled and cut into bite-sized cubes
  • Salt, to taste
  • Vegetable oil, for frying

For the Bravas Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste for heat)
  • 1/2 teaspoon ground cumin (optional)
  • Salt and black pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions:

  1. Prepare the Potatoes:
    • Place the potato cubes in a large bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and improves crispiness.
    • After soaking, drain the potatoes and pat them dry thoroughly with paper towels.
  2. Fry the Potatoes:
    • Heat about 2 inches of vegetable oil in a deep skillet or large pot over medium-high heat. To test if the oil is ready, drop in a small piece of potato; it should sizzle and rise to the surface.
    • Fry the potatoes in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 6-8 minutes per batch. Use a slotted spoon to transfer the potatoes to a paper-towel-lined plate to drain. Season with salt immediately.
  3. Prepare the Bravas Sauce:
    • In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute, until fragrant.
    • Stir in the crushed tomatoes, tomato paste, and red wine vinegar. Cook for about 10 minutes, stirring occasionally, until the sauce thickens.
    • Add the smoked paprika, cayenne pepper, ground cumin (if using), salt, and black pepper. Taste and adjust seasoning as needed. If the sauce is too acidic, stir in a teaspoon of sugar to balance the flavors. Simmer for an additional 5 minutes.
  4. Serve:
    • Arrange the crispy potatoes on a serving platter.
    • Spoon the Bravas sauce generously over the top, or serve the sauce on the side for dipping.

Tips:

  • Potatoes: Make sure to dry the potatoes thoroughly before frying to avoid splattering oil and to achieve crispiness.
  • Oil Temperature: Maintaining the correct oil temperature is crucial for crispy potatoes. If the oil is too hot, the potatoes can burn; if it’s too cool, they can become greasy.
  • Sauce Variations: Some variations of Bravas sauce include a bit of mayonnaise or aioli mixed in for a creamy touch.

Enjoy your Patatas Bravas as a delicious tapas dish or a savory snack!