When making fresh mayonnaise, you can use some to make this delicious garlic dip. Fresh in fridge for 3 weeks.

The origin of this dish isn’t very clear; however, Ángel Muro, in El Practicón (1893), noted that: "any sauce, any dressing, known or yet to be discovered, goes well with potatoes, even with tallow and saffron, which is how the poor in Madrid eat them." One of the first explicit documented mentions comes from the renowned journalist Luis Carandell, in his work Vivir en Madrid (1967), where he explains: "patatas bravas are fried potatoes with spicy sauce, just as you might imagine the poor would eat potatoes, that is, by dipping bread in the sauce."

Looking at the photo, you might think these are just "Patatas Bravas"—fried potatoes with spicy sauce and mayonnaise—but in many places in Barcelona, it's typical to serve "Patatas Bravas with Two Sauces." This tapa features fried potatoes topped with a tomato sofrito (to which you can add a little Tabasco for heat) and served with alioli sauce. When made well, the combination is delicious. The way I made them this time, they turned out perfect!I almost always have tomato sofrito ready; I like it because it saves time and makes many recipes easier, like rice, pasta, or, in this case, Patatas Bravas with two sauces.

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!

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.

Today is tapas day

This is the real recipe for patatas bravas, a dish dating back to 1960 that is believed to have originated at the now-closed bars Casa Pellico and La Casona in Madrid. In 2008, the United Nations compiled a list of Spanish tapas and recognized this recipe as a classic Spanish tapa. The only debate is whether or not to include tomato, but for years, this has been considered the authentic version.You can find more of my recipes on the Cocinando con Greta channel: https://www.youtube.com/channel/UCFMqlZPN8pw1p02JGFKNKAw

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 with the seasoning mixed in, not the typical fried ones with sauce on top. You can still serve them with your favorite condiments like mayonnaise or aioli, but they don't need it.