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SpainTraditional

Patatas Bravas

A quintessential Spanish tapas dish consisting of crispy, golden-fried potato chunks served with a spicy, smoky tomato-based 'salsa brava' and often a drizzle of garlic aioli.

50 minIntermediate4 servings
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Patatas Bravas

Origin & history

Patatas bravas originated in the bars of Madrid during the mid-20th century. The name 'bravas' translates to 'fierce' or 'brave,' referring to the spicy kick of the sauce. It has since become a staple of the Spanish tapas culture, enjoyed across the country as a popular bar snack.

Ingredients

4

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For the Potatoes

For the Salsa Brava

The method

Step by step

2 steps
  1. 01

    Prepare the Salsa Brava

    20 min

    Heat olive oil in a saucepan over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute. Stir in the smoked paprika and tomato paste, cooking for 30 seconds to bloom the flavors. Add the crushed tomatoes and simmer for 15 minutes until thickened. Finish with sherry vinegar and salt to taste, then blend until smooth if desired.

    Use a mix of sweet and hot smoked paprika for a more authentic depth of flavor.

  2. 02

    Fry the Potatoes

    15 min

    Heat the frying oil to 180°C. Pat the potato cubes dry thoroughly to prevent splattering. Fry the potatoes in batches until they are golden brown and crispy on the outside, approximately 6-8 minutes. Drain on paper towels and season immediately with sea salt.

    Double-frying is the secret to the best texture; fry once at a lower temp to cook through, then again at high heat to crisp.

Chef tips

  • — Always serve the sauce warm over the hot potatoes.
  • — Add a dollop of garlic aioli for a richer experience.

Common mistakes

  • — Not drying the potatoes before frying
  • — Overcrowding the fryer

Substitutions

  • Sherry vinegar → Red wine vinegarProvides a similar acidic profile.

Storage & serving

Store sauce in an airtight container in the fridge for up to 3 days. Reheat potatoes in an oven to restore crispness.

Serve immediately in small bowls or on a platter, drizzled with sauce.

Food safety

Maintain oil temperature at 180°C to prevent greasy potatoes. Ensure no water enters the hot oil to avoid burns.

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