Patatas en Salsa Brava. Las auténticas 
Potatoes in Brava Sauce. The Authentic Recipe
The authentic brava sauce is not a spicy tomato sauce but a velouté sauce or cream, made without tomatoes. To help you prepare bravas at home knowing they'll turn out just right, I bring you the original recipe for Potatoes in Brava Sauce. The key is the sauce, which we will partially cover the fried potatoes with, as they are also important. The sauce is spicy, but not overwhelmingly so, rather pleasantly and deliciously spicy.
Potatoes in Brava Sauce. The Authentic Recipe
The authentic brava sauce is not a spicy tomato sauce but a velouté sauce or cream, made without tomatoes. To help you prepare bravas at home knowing they'll turn out just right, I bring you the original recipe for Potatoes in Brava Sauce. The key is the sauce, which we will partially cover the fried potatoes with, as they are also important. The sauce is spicy, but not overwhelmingly so, rather pleasantly and deliciously spicy.
Cooking Instructions
- 1
TO MAKE THE SAUCE. Start by finely chopping the onion and sautéing it in a large pan with four tablespoons of extra virgin olive oil. Let the onion cook very slowly, and before it takes on color, add the sweet paprika and hot paprika, mixing well with a wooden spoon.
- 2
Add the flour, cook it for a minute or two, and when it combines with the oil to form a roux (a mixture of flour and fat used to thicken many basic sauces like béchamel, Spanish sauce, velouté...), gradually add the chicken broth as you would when making a velouté (a type of béchamel where broth is used instead of milk).
- 3
Cook for ten minutes so the paprika and flour are not raw. Finally, blend the sauce with a blender and strain it through a fine mesh sieve to make it perfect.
- 4
To prepare the potatoes, peel them well, rinse under running water, and dry with paper towels. Cut them into irregular pieces that can fit in the mouth in one bite.
- 5
Heat the extra virgin olive oil and fry the potatoes over medium heat until they start to brown.
- 6
Some prefer to boil them for two or three minutes before frying, but it's not necessary.
- 7
Drain the potatoes well by placing them on absorbent kitchen paper. To serve, cover them with brava sauce without overdoing it, using three tablespoons of brava sauce, leaving them not completely covered. If desired, sprinkle with a pinch of freshly chopped parsley and serve very hot. Enjoy.
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