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Patatas Bravas

Serves 4 to 6 Appetizer vegetarian, Appetizers

Patatas Bravas

Patatas Bravas is a staple in the bustling tapas bars of Madrid, where it appears as a beloved fixture rather than a special event. This dish reflects the casual, yet vibrant spirit of everyday Spanish cooking. In homes, it’s prepared with a sense of familiarity, the kind that doesn’t require written instructions but is passed down through shared meals and tradition.

The essence of Patatas Bravas lies in its bold, straightforward flavors. Crispy, golden potatoes are paired with a sauce that balances sweet pimentón de la Vera and a kick of pimentón picante. The result is a dish that offers a satisfying contrast of textures and a comforting warmth, perfect for sharing and savoring at any table.

Ingredients

  • 1 kgwaxy potatoes — peeled and cut into 3 cm cubes
  • for fryingolive oil
  • 2 tbspsweet pimentón de la Vera
  • 1 tsphot pimentón picante
  • 1 tbspall-purpose flour
  • 300 mlvegetable broth
  • 2 tbsptomato paste
  • 1 tbspsherry vinegar
  • 1 clovegarlic — minced
  • to tastefine sea salt

Method

  1. Peel and cut 1 kg of waxy potatoes into 2 cm cubes. Heat a deep frying pan or heavy pot with enough olive oil to submerge the potatoes. Set the heat to medium and add the potato cubes in batches, frying gently until they are tender but not colored. This should take about 8-10 minutes per batch, and the potatoes should feel soft when pierced with a fork. Drain them on a rack to let excess oil drip off.
  2. Increase the heat under the same oil to high. Once the oil is hot, return the potatoes in batches and fry them quickly until they turn a crisp, golden brown on the edges. This should take about 3-4 minutes per batch. Drain them again on the rack to maintain their crispness.
  3. To make the brava sauce, finely chop 1 clove of garlic. In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant and just beginning to color. Stir in 1 tablespoon of all-purpose flour and cook for another minute, stirring constantly to form a roux.
  4. Remove the saucepan from the heat and immediately stir in 2 tablespoons of sweet pimentón de la Vera and 1 teaspoon of hot pimentón picante. This prevents the spices from burning, which would make them bitter. Return the pan to low heat and slowly whisk in 300 ml of vegetable broth and 2 tablespoons of tomato paste until smooth.
  5. Simmer the sauce gently, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Add 1 tablespoon of sherry vinegar and season with fine sea salt to taste. The sauce should have a balance of heat and smokiness with a slight tang from the vinegar.
  6. To serve, pile the hot, crispy potatoes onto a serving plate. Spoon the brava sauce generously over the top. Serve immediately while the potatoes are still hot and crisp, using cocktail sticks for easy eating.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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