Best Crispy Spanish Patatas Bravas Recipe
Authentic Spanish Patatas bravas recipe is a classic Spanish dish that consists of crispy, fried potatoes served with a spicy tomato sauce and sometimes accompanied by a garlic aioli. it is often enjoyed as a snack or appetizer in bars and restaurants.
the origin of the Spanish Patatas bravas recipe
Crispy Patatas bravas, a popular Spanish tapas dish, originated in Spain and is particularly associated with the region of Madrid. While the exact origins are somewhat debated, the dish typically consists of fried potato cubes with spicy tomato sauce or aioli.
It gained prominence in the mid-20th century but is thought to be inspired by earlier potato dishes from Spain. Its name translates to “fierce potatoes,” likely referring to the bold flavors of the sauce. Today, patatas bravas are a staple in Spanish cuisine, enjoyed in restaurants nationwide.
what are the ingredients for Spanish Patatas bravas recipe?
- 4 large potatoes, peeled and diced into cubes
- 1 cup olive oil
- salt
- and paprika (preferably smoked)
For the sauce:
-
1/4 cup Extra Virgin
-
2 teaspoons sweet smoked paprika
-
1 teaspoon hot smoked paprika
-
1 tablespoon cornstarch
-
cup vegetable broth
-
½ teaspoon sea salt
how to make Authentic Spanish Patatas bravas recipe:
To make a classic Authentic patatas bravas recipe, you’ll need the following ingredients:
For the Patatas:
- Peel and cut the potatoes into 1-inch cubes.
-
Soak the cubed potatoes in cold water for 30 minutes to remove excess starch. Drain and pat the potatoes completely dry.
- Fry the potatoes ( the first fry) for about 5-10 minutes only, and remove and place on paper towels to drain excess oil. Leave them to cool.
- In a large skillet, heat the olive oil over medium-high heat. Add the potatoes and fry until golden and crispy, about 10-15 minutes, turning occasionally. Season with salt to taste and remove from heat.
For the Brava Sauce:
- To make the brava sauce in a frying pan add a 1/4 cup of extra virgin olive oil, then add 2 tsp of sweet smoked paprika, 1 tsp of hot smoked paprika, and 1 tbsp of cornstarch, whisk it all together until well combined.
- Heat the oil mixture in the pan on medium heat, start whisking everything together, and at the same time start slowly pouring in 1 cup of vegetable broth, the secret is to continuously whisk as you add the broth so the sauce comes together, once all the broth is incorporated, season with 1/2 tsp of sea salt continue to whisk until everything is well combined and you end up with a creamy sauce, turn off the heat and set aside.
- Then pour a generous amount of the brava sauce over the potatoes and serve at once, enjoy!
Pro tips for making Spanish Patatas bravas recipe:
Here are some pro tips for making Authentic Spanish Patatas bravas recipe:
Keynotes:
- Soak the potato: Soak the potatoes in salted water, which enhances crispiness.
- Dry Thoroughly: Let the potatoes dry completely on a paper towel or a wire rack to eliminate moisture before frying.
- Use the Two-Fry Method: Fry the potatoes first at a lower temperature to cook them through, then increase the temperature for a second fry to crisp them up.
- Avoid Overcrowding: Fry in smaller batches to maintain oil temperature and ensure even cooking.
- Season Immediately: Season the potatoes with salt as soon as they come out of the oil for better flavor absorption.
- Serve Hot: Enjoy them immediately with a flavorful sauce, as they’ll maintain their crispiness best when freshly made.
frequently asked questions:
Here are some frequently asked questions about making Authentic Spanish Patatas bravas recipe:
What type of potatoes are best for Spanish Patatas bravas recipe?
Starchy potatoes like Russets or Yukon Golds are ideal because they become crisp on the outside while remaining fluffy inside.
Do I need to soak the potatoes?
Yes, soaking the cut potatoes in cold water for at least 30 minutes helps remove excess starch, leading to a crispier texture.
How can I ensure my patatas bravas are crispy when frying?
Frying in small batches at the right temperatures is crucial. Start with a lower temperature for cooking through, then increase the heat for crispiness.
What sauces pair well with Spanish patatas bravas?
Traditional recipes often include a spicy tomato sauce or aioli. Experimenting with garlic mayo, romesco, or even chipotle sauce can add unique flavors.
How do I store leftover patatas bravas?
Store them in an airtight container in the fridge. To reheat, bake in the oven at a high temperature for a few minutes to regain crispiness.
Can I make crispy patatas bravas in an air fryer?
Yes, an air fryer can create crispy patatas with less oil. Preheat the air fryer, toss the parboiled potatoes in a little oil, and cook at high heat until golden.
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The Best Crispy Authentic Patatas Bravas Recipe
Course: Recipes, Side-DishesCuisine: SpanishDifficulty: Easy2
servings30
minutes20
minutes400
kcal50
minutesIngredients
4 large potatoes, peeled and diced into cubes
1 cup olive oil
salt
paprika (preferably smoked)
- For the sauce:
1/4 cup Extra Virgin
2 teaspoons sweet smoked paprika
1 teaspoon hot smoked paprika
1 tablespoon cornstarch
cup vegetable broth
½ teaspoon sea salt
Directions
- For the Patatas:
- Peel and cut the potatoes into 1-inch cubes.
- Soak the cubed potatoes in cold water for 30 minutes to remove excess starch. Drain and pat the potatoes completely dry.
- Fry the potatoes ( the first fry) for about 5-10 minutes only, and remove and place on paper towels to drain excess oil. Leave them to cool.
- In a large skillet, heat the olive oil over medium-high heat. Add the potatoes and fry until golden and crispy, about 10-15 minutes, turning occasionally. Season with salt to taste and remove from heat.
-
- For the Brava Sauce:
- To make the brava sauce in a frying pan add a 1/4 cup of extra virgin olive oil, then add 2 tsp of sweet smoked paprika, 1 tsp of hot smoked paprika, and 1 tbsp of cornstarch, whisk it all together until well combined.
- Heat the oil mixture in the pan on medium heat, start whisking everything together, and at the same time start slowly pouring in 1 cup of vegetable broth, the secret is to continuously whisk as you add the broth so the sauce comes together, once all the broth is incorporated, season with 1/2 tsp of sea salt continue to whisk until everything is well combined and you end up with a creamy sauce, turn off the heat and set aside.
- Then pour a generous amount of the brava sauce over the potatoes and serve at once, enjoy!
Notes
- Avoid Overcrowding: Fry in smaller batches to maintain oil temperature and ensure even cooking.
- Season Immediately: Season the potatoes with salt as soon as they come out of the oil for better flavor absorption.
- Serve Hot: Enjoy them immediately with a flavorful sauce, as they’ll maintain their crispiness best when freshly made.