Patatas bravas caseras 
Homemade Patatas Bravas
The best bravas you'll ever eat! Crispy on the outside and soft on the inside!
More recipes at: www.cocinandoconlola.com
Homemade Patatas Bravas
The best bravas you'll ever eat! Crispy on the outside and soft on the inside!
More recipes at: www.cocinandoconlola.com
Cooking Instructions
- 1
Brava sauce: Soak the dried choricero peppers in warm water for about 30 minutes.
- 2
In a pan, add two tablespoons of olive oil and the chopped onion.
- 3
Sauté the onion for a few minutes until it is slightly golden.
- 4
Add the chopped garlic, mix, and cook for a few minutes.
- 5
Drain the choricero peppers and remove the seeds.
- 6
Cut the choricero peppers into pieces and add them to the sauté.
- 7
Sauté the peppers a little and add the hot paprika. Mix well to prevent the paprika from burning.
- 8
Wash the tomatoes, puree them, and add them to the sauté.
- 9
Add 1/2 teaspoon of sugar and 1/2 teaspoon of salt. Mix.
- 10
Sauté the tomato for about 10 minutes, until the mixture thickens.
- 11
Add a few drops of Tabasco sauce to taste.
- 12
Blend the sauce until smooth. Set aside.
- 13
The potatoes: Wash and peel the potatoes.
- 14
Cut the potatoes with a knife. Make a cut and then let the potato break apart.
- 15
In a pan, heat about 3 inches of olive oil over medium heat.
- 16
Add the potatoes and cook until they are tender and start to brown.
- 17
Remove the potatoes from the oil and place them on a tray with paper towels for 1 minute.
- 18
Heat a pan over high heat with a teaspoon of olive oil.
- 19
When it's very hot, add the potatoes and let them toast. Stir carefully to avoid burning.
- 20
After a few minutes, they will be golden and crispy.
- 21
Add two tablespoons (or as much as you like) of the brava sauce, and mix in the pan for a couple of minutes until the potatoes are well coated with sauce.
- 22
Place the bravas on a plate, cover with a bit of brava sauce and some aioli or mayonnaise, whichever you prefer.
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