The origin of this dish is not 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 suet and saffron, which is how the poor in Madrid eat them." One of the first explicit documented mentions was made by the renowned journalist Luis Carandell in his work Vivir en Madrid (1967), where he explains: "Patatas bravas, which in some places are called 'patatas a lo pobre', are fried potatoes with spicy sauce, as one imagines the poor would eat potatoes, that is, dipping bread in the sauce." In this recipe, I used patató, which are very small potatoes that are eaten boiled with the skin on, a French variety often served as a tapa. To see how to make Brava Sauce, follow this link: https://cookpad.wasmer.app/es/recetas/4598542-salsa-brava