Patatas Bravas
This is a simple patatas bravas recipe with salsa brava sauce. It’s one of the most popular snacks in Spain and is worth giving a go. Step-by-step photos are included!
Ingredients
For potatoes:
- 1.5 pounds potatoes (680 grams)
For spicy sauce:
- 3 tablespoons olive oil
- ½ cup onion (heaped when minced, see note 1)
- 2 tablespoons paprika (see note 2)
- ½ teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 1 cup vegetable stock (see note 3)
- 3 tablespoons tomato puree (see note 4)
For frying:
- 2.5 cups oil (for frying, about 750 milliliters, see note 5)
Other:
- salt (of your choice for sprinkling over)
Instructions
- Peel the potatoes and cut them into small cubes. Place them into a bowl and cover with water. Set aside for 30 minutes.
- Meanwhile, prepare the sauce: In a skillet/frying pan, heat olive oil. Add minced onion and saute until translucent about 5-7 minutes, stirring occasionally.
- Stir in paprika and cayenne pepper and cook for about a minute. Add flour and vegetable stock and mix well. Let it cook on low-medium heat for 10 minutes, stirring from time to time.
- Stir in tomato puree and cook for a minute or two before turning off the heat. Transfer into a jug or blender and blend until smooth. Set aside (see note 6).
- Drain the water from the potatoes and pat them dry with a clean kitchen towel. Heat oil in an 11-inch (28-centimeter) wide skillet/frying pan. When hot, add potato cubes and fry them for about 10 minutes on high, then reduce the heat and fry until golden brown and soft on the inside (about 10 more minutes).
- When ready, transfer them into a bowl lined with a paper kitchen towel to absorb any excess oil. After a minute or two, remove the paper.
- Sprinkle salt over patatas bravas and shake them well. Serve with homemade spicy salsa brava sauce.
- Best enjoyed warm!
Notes
- You can use more than that if you like.
- Either regular paprika (sweet) or smoked will work here.
- Vegetable stock can be substituted with chicken stock/broth. You might need more stock if you prefer a thinner sauce.
- Make sure to use double-concentrated tomato puree (paste) not pureed tomatoes.
- Take the quantity of oil as a guide only. I used an 11-inch (28-centimeter) frying pan and it was the perfect amount.
- The spicy sauce is a classic and is always served with patatas bravas. However, it might not be to everyone’s taste. To improve it or make it creamier, add mayonnaise to your taste or substitute the sauce with ketchup or garlic aioli. You will have plenty of sauce for up to 4 portions.
- Any leftover sauce will keep in the fridge (in a sealed jar) for up to 3 days.
- Fried potatoes taste best while still warm. The longer they sit the softer they turn.
Nutrition
Calories: 637 kcal (32%), Carbohydrates: 74 g (25%), Protein: 9 g (18%), Fat: 36 g (55%), Saturated Fat: 4 g (25%), Polyunsaturated Fat: 7 g, Monounsaturated Fat: 24 g, Trans Fat: 0.1 g, Sodium: 504 mg (22%), Potassium: 1770 mg (51%), Fiber: 11 g (46%), Sugar: 7 g (8%), Vitamin A: 4036 IU (81%), Vitamin C: 73 mg (88%), Calcium: 72 mg (7%), Iron: 5 mg (28%)
Tried this recipe?Let us know how it was!
