Patatas bravas en dos salsas 
Patatas Bravas with Two Sauces
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.
Patatas Bravas with Two Sauces
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.
Cooking Instructions
- 1
Make the tomato sofrito: First, sauté the garlic until golden but not burnt. Add the onion, season with salt and pepper, and cook until it becomes translucent. Once it starts to color, add the grated tomatoes and sugar to reduce acidity. Adjust the salt. The longer you cook the sofrito, the better the flavor. Stir occasionally, add Tabasco sauce, and mix well. Keep warm. You can blend it for a smoother texture if you like.
- 2
Peel the potatoes and cut them into wedges. Fry them in a skillet with plenty of hot oil until golden brown. Remove and drain on paper towels to absorb excess oil.
- 3
While the potatoes are cooking, add salt, sliced garlic, the egg, and a couple of inches of oil to a mixing cup. Blend on low speed, keeping the blender still until the sauce starts to thicken. Then, slowly add more oil, moving the blender up and down until the alioli reaches your desired consistency. It will be ready in just a few minutes.
- 4
Arrange the potatoes on a plate and top with both sauces. You can mix the sauces together or dip the potatoes in each one separately, as you prefer.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Tapas Patatas Bravas with Spicy Tomato Sauce Tapas Patatas Bravas with Spicy Tomato Sauce
Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. .Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy. Recipe by KT121
-
Patatas bravas 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.
-
California Farm Tapas: Patatas Bravas California Farm Tapas: Patatas Bravas
Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.
-
Vickys Patatas Bravas /Spanish-Style Potatoes, GF DF EF SF NF Vickys Patatas Bravas /Spanish-Style Potatoes, GF DF EF SF NF
A tasty side you can spice up or down to your own taste. Pairs great with my Spanish Chicken recipe!
-
Tasty Chilled Pasta in Two Different Sauces Tasty Chilled Pasta in Two Different Sauces
I wanted to eat both chilled pasta with arugula sauce and tomato sauce!!I used arugula to make the Genovese-style sauce in this recipe. You can, of course, use basil for this.It takes time to make two different sauces, so it's easier to make them beforehand and reheat to serve. For 1 sering. Recipe by John Lee Cooker -
Avocado Sauce with Potatoes Avocado Sauce with Potatoes
I mixed avocado instead of butter with potatoes.Adding the finely chopped onions to the hot potatoes reduces the spiciness of the onion.You don't have to add tomato if you will have it hot. It is also delicious chilled. Recipe by noriran -
Argentinian Style Chimichurri Sauces (2. Hot Chimichurri Sauce) Argentinian Style Chimichurri Sauces (2. Hot Chimichurri Sauce)
In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar
-
Spicy Chimichurri Sauce Spicy Chimichurri Sauce
Classic Chimichurri is delicious. However, we like it more spicy, so we use yellow chili in this recipe.You can actually use your favorite chili, but be careful not to use too much as chimichurri gets more spicy as days go by.This sauce can last up to two weeks in the fridge.You can have this with red meats or pork, it also goes great with veggies while you are grilling or after. We hope you enjoy!
-
Argentinian Style Chimichurri Sauces (3. Special Chimichurri Sauce) Argentinian Style Chimichurri Sauces (3. Special Chimichurri Sauce)
In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar -
Potato Gratin with Avocado Sauce Potato Gratin with Avocado Sauce
One avocado per serving is fine, but it's very rich so I prefer to divide it up into multiple servings. When used in a sauce the color is really pretty, and 1 avocado can by enjoyed by everyone! So I decided to upload this recipe.I wanted to highlight the pretty green of avocado, so I layered it on top of a bad of soy sauce flavored canned tuna. Please mix well before eating. For 2 to 4 servings. Recipe by ayureo -
Stuffed shells with two sauces Stuffed shells with two sauces
I've been making this for a few years.
-
Potato Tacos with Hot Tomato Sauce Potato Tacos with Hot Tomato Sauce
My grandma makes these all the time and now that she is going back home to Zacatecas, Mx she wont be around to make them so I had her teach me today. It is very simple to do just a bit of a long process. Trust me these will fill you up!
More Recipes
- Peppermint Pattie Chocolate Pudding
- Black Bean Quesadillas
- M&M Cookies
- Nerikiri Wagashi: "菖蒲 Shobu （Iris）"
- Parmesan garlic parsley mashed potatoes
- Salmon fillet with French beans and lemon hollandaise
- Broccoli Mushroom Quiche
- Garlic and olive oil
- Coconut Cream Thumbprint Shortbread Cookies
- Masala Paneer
