Patatas bravas
Ingredients
- 3 tablespoons Olive Oil
- 1 small finely diced Onion
- 2 cloves chopped Garlic
- 225g Tinned Tomatos
- 1 tablespoon Tomato Puree
- 2 teaspoon Paprika
- Pinch Chilli Powder
- Pinch Sugar
- Chopped Parsley
- 900g Potatoes
Instructions
- Heat the olive oil in a pan over medium heat. Add the finely diced onion and cook for about 5 minutes until softened. Stir in the garlic and cook briefly until fragrant.
- Add the canned tomatoes, tomato purée, paprika, chilli powder, sugar and a pinch of salt. Bring to the boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally, until thick and pulpy. Remove from the heat. The sauce can be made up to 24 hours ahead and chilled.
- Preheat the oven to 200°C (180°C fan). Pat the potatoes dry, transfer them to a roasting tin, toss with the olive oil and season well.
- Roast for 40–50 minutes, turning occasionally, until crisp and golden. Transfer to serving dishes, spoon over the tomato sauce and sprinkle with chopped parsley. Serve immediately.
Tips
- Double-fry the potatoes—once at a lower temperature to cook them through and a second time at a higher temperature for maximum crispiness.
- The ‘bravas’ sauce should be smoky and spicy; use high-quality Spanish pimentón (paprika) for the best flavor.
- Do not use ketchup as a base for the sauce; a proper bravas sauce is made from a roux of oil, flour, pimentón, and broth.
Variations
- Bravas with Alioli: Serve with both the spicy red sauce and a thick, garlicky white alioli for the ‘madrileña’ style.
- Sweet Potato Bravas: Use sweet potatoes for a sweeter, softer alternative with a different nutritional profile.
Storage
Potatoes are best eaten immediately. The sauce can be made ahead and stored in the fridge for up to 5 days.
Serving Suggestions
- Serve in a shallow ceramic dish as part of a traditional tapas spread.
- Pair with a cold Spanish lager or a glass of chilled white wine.
Frequently Asked Questions
Why are my potatoes soggy?
The oil likely wasn’t hot enough, or the potatoes weren’t dried properly before frying.
Is the sauce vegan?
If you use vegetable broth in the sauce and olive oil for frying, the dish is naturally vegan.
What does 'Bravas' mean?
It translates to ‘brave,’ referring to the spicy heat of the sauce.
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instructions_source: editorial-classic