Patatas Bravas Recipe – Spanish Special
Patatas bravas are a classic Spanish tapa, known for their crispy potatoes served with a spicy, flavorful sauce. This beloved dish hails from the streets of Spain, where it is often enjoyed alongside drinks. The contrast between the crunchy exterior and the soft interior of the potatoes, paired with the rich sauce, makes for a delightful appetizer or side dish. Perfect for sharing, Patatas bravas bring a taste of Spanish cuisine to your table!
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Potatoes:
- 2 lbs (900 g) potatoes (Yukon Gold or another waxy variety)
- 3-4 tablespoons olive oil
- Salt, to taste
- Optional: paprika for extra flavor
For the Bravas Sauce:
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) ketchup
- 1-2 teaspoons hot sauce (adjust to taste)
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: a splash of lemon juice
Prepare the Potatoes:
Peel and Cut: Peel the potatoes and cut them into bite-sized cubes or wedges.
Rinse: Rinse the potatoes in cold water to remove excess starch, then drain and pat dry with a kitchen towel.
Cook the Potatoes:
Boil: In a large pot, bring salted water to a boil. Add the potatoes and cook for about 5-7 minutes, until just tender but not falling apart.
Drain and Dry: Drain the potatoes and let them cool slightly. Pat them dry to ensure they crisp up nicely.
Fry the Potatoes:
Heat Oil: In a large skillet, heat the olive oil over medium-high heat.
Fry Potatoes: Add the potatoes to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 5-8 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and paprika while hot.
Make the Bravas Sauce:
Combine Ingredients: In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, smoked paprika, minced garlic, and a pinch of salt and pepper. Adjust the flavors to your liking.
Taste and Adjust: Add a splash of lemon juice if desired for brightness.
Serve:
Plate the Potatoes: Arrange the crispy potatoes on a serving platter.
Drizzle Sauce: Serve the bravas sauce on the side or drizzle it over the potatoes. Garnish with fresh parsley if desired.
Recipe Note:
Potato Varieties: Choose a waxy potato for the best texture. Avoid starchy potatoes, which can become too mushy.
Frying Alternative: For a healthier version, you can also roast the potatoes in the oven at 425°F (220°C) for about 30-35 minutes until crispy, tossing them with oil and seasoning.
Sauce Variations: Feel free to experiment with the bravas sauce by adding different spices or herbs to suit your taste.
