Patatas bravas
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.
Patatas bravas
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.
Cooking Instructions
- 1
Cut the potatoes in half. For any larger ones, cut them into quarters.
- 2
Fill a large pan with 2 cm water. Add a sprinkle of salt and bring to a simmer over medium-high heat. Drop in the potatoes and let cook until about 1/2 cooked, about 5 minutes. Remove the potatoes to a lightly greased baking sheet to dry.
- 3
Put a small pot on medium-high heat. Add a glug of olive oil and the onions. Let fry for about 1 minute, then add the garlic. Fry another 1 minute, then stir in the tomato paste and both paprikas. Fry another 1 minute, then pour in the vinegar and tomatoes. Add a pinch of salt and a few grinds of black pepper and simmer for about 20 minutes until reduced and chunky. Remove from the heat.
- 4
Drain the water from the pan you used earlier and add enough olive oil to cover the bottom by about 1/2 to 3/4 cm. Add the now dry potatoes and fry until cooked thorough and crispy. Once done, remove the potatoes to a paper-towel lined plate to drain and sprinkle them with salt.
- 5
Use an immersion blender to blitz the salsa brava into a thick sauce. If still runny, put it back on the heat and reduce for a few minutes. Taste, then adjust seasoning. Stir in the mayonnaise and taste one more time. Serve the salsa either on the side, or poured over the patatas.
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