Patatas con salsa brava a la madrileña 
Potatoes with Madrid-Style Brava Sauce
If there's a typical tapa in Spanish bars, it's potatoes with brava sauce, and if there's a place par excellence to try them, it's the bars in Madrid.
Here, the typical spicy potatoes owe their reddish color not to tomatoes but to paprika, and we'll see how easy they are to make and how delicious they turn out.
Potatoes with Madrid-Style Brava Sauce
If there's a typical tapa in Spanish bars, it's potatoes with brava sauce, and if there's a place par excellence to try them, it's the bars in Madrid.
Here, the typical spicy potatoes owe their reddish color not to tomatoes but to paprika, and we'll see how easy they are to make and how delicious they turn out.
Cooking Instructions
- 1
First, peel the potatoes and cut them to your preferred size. Then, heat plenty of olive oil in a pan and fry the potatoes. It's important to start with a low heat so they cook through. At the end, increase the temperature to brown them well.
- 2
FOR THE BRAVA SAUCE: As mentioned, this is not a tomato sauce but rather a velouté, a type of béchamel sauce made with broth. In a pan, sauté the chopped garlic and onion. Next, add the flour and both the sweet and hot paprika. Toast the flour and paprika well to avoid a raw taste. Finally, gradually add the broth, stirring with a whisk until you have a smooth sauce.
- 3
Once all the broth is added, let it cook for 10 to 15 minutes to absorb all the flavors. Finally, blend the sauce until smooth.
- 4
Once the potatoes are fried, place them on a paper towel to absorb excess oil and salt to taste. Pour the sauce over the potatoes and enjoy.
- 5
The sauce is very tasty, with a perfect spicy kick for my taste. Besides potatoes, you can use the sauce for other dishes; for example, I used it to season a delicious grilled pork ear, which with the spicy touch is to die for. A perfect snack to accompany a cold beer. Are you tempted to try it?
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