I guess patatas bravas would be on every list if you asked 20 random people to write down their favorite Spanish tapas menu. Why are these fried potatoes so popular? Because they’re damn delicious, period. And that’s all that counts here! Hot and crunchy fried potatoes served with a the most delicious (homemade!) Spanish tomato brava sauce. What’s not to love?
Spanish Patatas Bravas Recipe
These potatoes are also a famous little snack in every tapas bar. I visited several of these lovely cozy spots while living in Barcelona for a month. None tasted the same even though it seems to be a pretty simple dish! Why? Because the difference is not in the fried potatoes, but in the brava sauce.
Quite a few brava sauces were homemade (thumbs up, chef) because you can just taste that, the majority was store-bought (that’s OK) but then the biggest lazy bums just squeeze a dollop of tomato ketchup or mayo on the plate.
You can tell the quality and standard of a tapas bar by the brava sauce patatas bravas are served with!
Anyway, here’s my recipe for Spanish papas bravas… Spanish patatas bravas, best recipe ever! Because these golden fried potato cubes drizzled with the creamiest brava sauce are the best you will ever taste…
Spanish patatas bravas, best recipe ever! Because these golden fried potato cubes drizzled with the creamiest brava sauce are the best you will ever taste...
- 1 ½ lbs oven potatoes (675 g)
- homemade brava sauce
- 1 cup sunflower oil (240 ml)
Peel the potatoes and rinse them. Then chop them up into bite-size wedges or cubes.
Don't make them too large! Fill a large saucepan with water, add a dash of salt and place it over high heat until boiling. Then add the chopped potatoes to it.
Cook the potatoes for about 12 to 13 minutes until they are nearly tender. Then drain them. Pour the sunflower oil in a medium saucepan and place it over medium-high heat until hot. Then add the cooked potatoes (in batches if necessary).
Fry the potatoes for 7 to 9 minutes until they are crispy, crunchy and golden.
- Transfer them onto some kitchen paper and let them drain a little. Then scoop the fried potatoes onto a clean plate. Sprinkle with extra salt. Serve piping hot, topped of course with your homemade salsa brava sauce! Dig in...