Patatas Bravas with Authentic Sauce

Name: Patatas Bravas with Authentic Sauce
Yield: Serves 4 servings
Ingredients: 3 medium potatoes; 1/2 onion; 1 tablespoon sweet paprika (about 15 grams); 1 tablespoon hot paprika (about 15 grams); Salt; Oil; 2 cups chicken broth (about 1/2 liter, homemade or store-bought); 1/3 cup all-purpose flour (about 40 grams)

marilo magdalena @marilo5832

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

marilo magdalena @marilo5832

You can find more of my recipes on the Cocinando con Greta channel: https://www.youtube.com/channel/UCFMqlZPN8pw1p02JGFKNKAw

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Ingredients

Serves 4 servings

3medium potatoes
1/2onion
1 tablespoonsweet paprika (about 15 grams)
1 tablespoonhot paprika (about 15 grams)
Salt
Oil
2 cupschicken broth (about 1/2 liter, homemade or store-bought)
1/3 cupall-purpose flour (about 40 grams)

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Steps

1

First, make the sauce. Heat oil in a skillet, slice the onion thinly, and sauté until soft. Add the sweet paprika and hot paprika (adjust the amount of hot paprika to taste, depending on how spicy you want it).
2

Once the paprika is mixed with the onion, quickly add the flour and stir well so the paprika doesn't burn and turn bitter. When everything is combined, pour in the chicken broth and stir until the sauce thickens. Add salt, blend the sauce until smooth, and set aside.
3

Peel the potatoes and cut them into evenly sized pieces. Heat plenty of oil in a pan, and when it's very hot, add the potatoes. Fry over high heat until golden on the outside and soft on the inside.
4

Remove the potatoes and drain them on a plate lined with paper towels. Sprinkle with salt, pour the sauce over the top, and enjoy!