There are lots of recipes out there, but this one turned out delicious and easy for me.

Thanks to my friend Mº Luisa from Madrid, who shared her grandmother's recipe for the sauce, we can now reveal the secret to the authentic Madrid-style sauce.

Homemade patatas bravas, made my way, for dinner tonight. We were really craving them at home, so we got to it—and they turned out amazing.

One of the most famous tapas from Spanish bars. This is how I make them at home. No flour, no broth, and all natural from scratch. It doesn't take long, and especially with the sauces, you know what's in them because you make them yourself. Here's a link to the video if you want to watch it: https://youtu.be/R5cV2YXYT3w

Are you in the mood for some patatas bravas?Today we bring you delicious patatas bravas, a typical Spanish tapa, very easy to prepare with one of our favorite sauces, and we have no doubt you will love them.There are many variations of this delicious dish, and below we show you our version. When you prepare them, you can add more spice or make them milder by adding gentler ingredients.Don't forget to accompany this tapa with a good beer or vermouth.Enjoy!

Today is tapas day

A Spanish tapa that everyone is sure to love. Potatoes and a spicy sauce—who wouldn't enjoy this combination? Tonight, we had it as part of a casual dinner. We served it with crispy pork belly and a tuna and mussel salad. A delicious meal for a summer evening.

A spicy dish, perfect as an appetizer. I made these today because my in-laws were coming over for lunch, and my father-in-law loves them. I cut the potatoes differently this time—thinly sliced, like for a Spanish omelet—because that's how he likes them, and I wanted to make him happy. Personally, I prefer them cut into cubes.Be careful if you don't like spicy food, because these are very hot.Here's the recipe ↘️↘️↘️Hope you enjoy it. Good luck in the kitchen. Yum yum!

Patatas bravas--crispy potatoes served with a spicy, paprika-forward tomato sauce--are standard fare at any tapas restaurant. As simple as they are to make (and they really, really are simple), there's a lot of variation in the method. The recipe below includes my personal preferences. I use mini creamer potatoes, first because I like the texture, and second because they're easier to prep (i.e. just cut 'em in half). Next, I shallow fry my patatas. Again, this is for simplicity. I see no reason to pull out the deep fryer just to crisp up a few potatoes. Lastly, I like to mix a little mayo into the bravas sauce. I find it rounds out the flavour. Of course you can omit this step, or serve the mayo separately (or better yet, make homemade spicy aioli). However you make them, patatas bravas make for a delicious starter to a meal.