Easy Patatas Bravas Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
285 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Spanish
Easy Patatas Bravas Recipe
Description
Easy Patatas Bravas Recipe centers on russet potatoes parboiled briefly with baking soda to soften, then dried and tossed with olive oil before pan-frying until crisp and golden. This technique yields potatoes with a crunchy surface and a soft inside without the need for deep frying. The brava sauce combines olive oil, garlic, smoked paprika, oregano, cayenne, salt, and tomato paste simmered to a thick consistency, adding smoky heat and tang to the potatoes.
The dish is designed to be served fresh and hot for the best texture contrasts, making it a popular tapas selection. The smoky and slightly spicy sauce balances the crispy potatoes and adds complexity. While russet potatoes are recommended, Yukon Gold can substitute with similar results. Adjusting the cayenne amount allows control over the spiciness of the sauce.
Patience is key to achieving the desired crispness by stirring occasionally during frying. The sauce can be made in advance and stored for convenience, then drizzled over the potatoes at serving time.
Ingredients
- 2 russet potato washed, peeled and cut into chunks
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp olive oil extra virgin
Tomato Brava sauce
- 2 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 3 tbsp tomato paste
- 3/4 cup water
Instructions
- Fill a saucepan with water and bring it to boil over high heat.
- Add the potatoes and baking soda. Stir and cook for two minutes. Drain immediately.
- Return the potatoes back into the hot saucepan and give it a stir to dry out.
- Add in one tablespoon of olive oil and salt. Stir so all potatoes are covered with olive oil.
- Heat 3 tablespoons of olive oil in a pan over medium heat.
- Once it's shimmery, add the potatoes and cook for about 20 minutes. Stir occasionally to make sure they get golden and crispy on all sides.
- Serve with brava sauce and homemade aioli.
Tomato brava sauce
- Heat olive oil in a sauce pan over medium heat. Saute minced garlic for a few seconds until it's fragrant. Add in smoked paprika, cayenne, oregano and salt. Cook for a few minutes.
- Add in the tomato paste and cook for a few minutes. Add in the water and bring it to a low simmer. Cook for about 5 minutes until it thickens.
Notes
- Patience and occasional stirring are important to ensure potatoes become crispy on all sides while pan-frying.
- Serve immediately for best texture; reheating may reduce crispiness.
- The brava sauce can be prepared ahead and added to the potatoes when serving.
- Russet potatoes are preferred, but Yukon Gold potatoes are a suitable alternative.
- Increase cayenne in the brava sauce to enhance spiciness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 1290mg | 54% |
| Potassium | 586mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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