Spanish Patatas Bravas (Spicy Spanish Potatoes) Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 tapas
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Calories
364 kcal
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Course
Appetizer
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Cuisine
International
Spanish Patatas Bravas (Spicy Spanish Potatoes) Recipe
Description
Spanish Patatas Bravas combines crisp-fried potatoes with a homemade salsa brava sauce. The potatoes are first simmered just until tender but not falling apart, then deep-fried to achieve a crisp exterior with a soft center. The salsa brava is prepared by slowly cooking onions with smoked paprika, cayenne pepper, and white pepper, thickened with flour and enriched by chicken stock. After simmering, the sauce is pureed until smooth, creating a rich and spicy accompaniment.
The potatoes are served hot topped or accompanied by the thick, bright red sauce providing a contrast in texture with the crunchy potatoes and spicy, flavorful sauce. The heat level of the sauce is customizable by adjusting the amount of cayenne pepper used. This dish is commonly served as a tapas item or a flavorful side dish.
The sauce can be made milder or hotter depending on your taste. Using smoked paprika adds a subtle smoky note that rounds out the chile spices. Enjoy the potatoes freshly fried for the best crispy texture.
Ingredients
- 4 medium potato chopped into bite-sized pieces, peeled or unpeeled, your choice
- olive oil (as needed for frying)
Salsa Brava
- 3 Tbsp extra virgin olive oil
- 1 medium onion (finely chopped)
- 1 tsp paprika (smoked or sweet, depending on your taste)
- ½ tsp cayenne pepper (1 tsp for spicy sauce)
- ½ tsp white pepper
- 2 Tbsp flour
- 7 oz chicken stock
- ⅛ tsp salt (to taste)
Instructions
- Bring a pot of water to a boil then add the chopped potatoes. Simmer for 4 to 5 minutes, then drain in a colander and set aside.
- In a sauté pan, fry the onions in the heated olive oil (sprinkle a little salt on the onions) for about 5 minutes or so. Do not let them brown. Next, add the paprika, cayenne, and white pepper and stir.
- Add the flour, stir and continue to cook for about 3 minutes, then slowly add the chicken stock.
- Stir continuously until all the stock has been added, then simmer for 8 to 10 minutes, stirring often.
- Remove from heat and process with an immersion blender until smooth (or process in a blender) and set aside.
- Heat enough oil to deep fry the potatoes, then add half at a time, unless you are using a very large pot or fryer. Fry until golden brown, then place on a paper-towel lined plate or bowl. Repeat with the next half.
- There are several ways to serve Patatas Bravas. Sometimes, the potatoes are served on a plate with the salsa brava on the side, along with some mayonnaise or aioli sauce. Other times, the sauce is mixed with a little mayo to create a less spicy sauce. Either way, these sauces can be poured over the plate of potatoes or squeezed over them from a condiment bottle. I don't think any manner is more or less "correct" than another.
Notes
- The spiciness of the brava sauce can be adjusted by changing the cayenne pepper quantity to suit your preference.
- Use smoked paprika for the sauce to add depth of flavor, or substitute with sweet paprika if preferred.
- Serve the fried potatoes immediately after cooking for best texture and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4tapas
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1 tapa | |
| Calories | 364kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 1mg | 0% |
| Sodium | 158mg | 7% |
| Potassium | 1010mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 44mg | 49% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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