Patatas Bravas
Patatas bravas are the beloved Spanish tapa of crispy fried potatoes topped with a smoky, spicy tomato sauce. The contrast of the crunchy exterior, fluffy center, and bold bravas sauce makes them impossible to stop eating. They are a tapas-bar classic that is easy to recreate at home.
- ⏱ 40 min
- 📊 easy
- 🍽 Party
Ingredients
- 800 g potatoes, cubed
- for frying olive oil
- 1 cup canned tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 2 cloves garlic
- to taste salt
Instructions
- Parboil the potato cubes in salted water for 6 minutes, then drain and dry well.
- Make the sauce: saute the garlic, then add the tomatoes, smoked paprika, and cayenne and simmer 10 minutes.
- Blend the sauce smooth and season with salt.
- Heat a generous layer of oil and fry the potatoes until deep golden and crisp.
- Drain the potatoes on paper towels and salt them.
- Pile the potatoes on a plate and spoon the warm bravas sauce over the top.
💡 Chef's tip
Dry the parboiled potatoes thoroughly before they hit the oil; surface moisture causes splattering and keeps them from crisping.
Parboiling the potatoes before frying is the trick to the signature texture: it cooks the centers soft so the outside can fry up shatteringly crisp without burning.
Nutrition (per serving)
- Calories: 290 kcal
- Protein: 5 g
- Carbs: 42 g
- Fat: 12 g
