Classic Patatas Bravas
Crispy fried potato cubes smothered in a spicy, smoky tomato and paprika sauce. The ultimate Spanish tapas.
Ingredients
Potatoes
- 4 large potatoes, peeled and cubed
- Olive oil for frying
- Sea salt
Bravas Sauce
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp sweet smoked paprika (pimentón)
- 1 tsp hot smoked paprika
- 1 cup crushed tomatoes
- 1 tbsp sherry vinegar
Instructions
Make Sauce Base
Sauté the diced onion and garlic in olive oil until soft. Stir in both the sweet and hot smoked paprika and cook for 30 seconds until fragrant.
Simmer Sauce
Add the crushed tomatoes and sherry vinegar. Simmer for 15 minutes until the sauce has thickened slightly. Blend until smooth if you prefer.
Prep Potatoes
Boil the potato cubes in salted water for 5 minutes just to parboil them. Drain well and let them air dry completely.
Fry Potatoes
Heat a generous amount of olive oil in a skillet. Fry the dried potato cubes until they are golden brown and crispy on all sides.
Drain
Remove the potatoes with a slotted spoon and drain on paper towels. Sprinkle generously with sea salt while still hot.
Serve
Pile the crispy potatoes on a plate and drizzle heavily with the warm bravas sauce. Serve with toothpicks for sharing!
Nutrition Facts
* Based on a 2,000 calorie diet.