Patatas Bravas
Patatas bravas were born in the taverns of Madrid in the mid-20th century, as an after-hours snack for workers stopping for a beer after their shift — the name "bravas" means "wild" or "fierce", a direct reference to the spicy sauce that accompanies them. They're now one of the most ordered tapas in Spain, though the exact version of the sauce remains a fiercely disputed topic between regions: Madrid prefers a red, paprika-based version, while Catalonia often adds a separate white alioli alongside. The secret to good patatas bravas lies in the two fries at different temperatures — a technique borrowed from classic French fries — which leave the inside fluffy and the outside extremely crispy. Equally important is the moment the sauce is poured: a patatas bravas left sitting too long in sauce loses exactly what makes it special, the crispy texture, turning into a soft dish closer to a stew, instead of the rustic snack, with a strong texture contrast, it's known for.
The potatoes are cut into irregular chunks, not even slices
The sharp edges of hand-broken or roughly cut chunks catch more crispy crust when fried
The chunks soak in cold water before frying, then dry well
Removes excess surface starch, so frying gives crispness, not stickiness
The brava sauce cooks separately, with smoked paprika, not with ketchup or store-bought hot sauce
Smoked paprika gives a smoky depth no ready-made sauce can imitate
The sauce is poured over the potatoes right before serving, not during frying
The potatoes stay crisp on the outside, instead of softening while sitting in sauce
Ingredients 4 servings
- 1kg potatoes, peeled and cut into irregular chunks
- Oil, for frying
- 2 tbsp olive oil
- 1 small onion, very finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked sweet paprika
- 1/2 tsp hot paprika
- 400g canned diced tomatoes
- 1 tsp sherry vinegar or white wine vinegar
- Salt, to taste
How to make it
- 1SOAK THE POTATOES: put the potato chunks in cold water for 15-20 minutes, then drain and dry them well with a towel.
- 2PREPARE THE SAUCE: heat the olive oil, sauté the onion until soft, add the garlic, then the sweet and hot paprika, stir quickly.
- 3ADD THE TOMATOES: add the diced tomatoes, simmer 15-20 minutes, until the sauce thickens, then blend it until smooth, add the vinegar and salt.
- 4FRY THE POTATOES: heat the frying oil to 170°C, fry the potatoes in batches 8-10 minutes, until lightly browned.
- 5SECOND FRY: raise the oil temperature to 190°C, fry the potatoes again 2-3 minutes, until golden and crisp.
- 6SERVE: drain the potatoes on paper towels, salt them, place on a platter and pour the brava sauce over right before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
