Description
Whip up authentic Patatas Bravas at home! Crispy potatoes drenched in a smoky, spicy tomato sauce. A simple Spanish tapa you’ll adore.
Ingredients
Scale
- Crispy Potato Essentials:
- 2 lbs Russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup olive oil (for frying), plus more if needed
- Salt, to taste
- Smoky Bravas Sauce:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika (mild or hot)
- 1/2 tsp sugar
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 1 tbsp red wine vinegar
- Salt and black pepper, to taste
- Finishing Touches:
- Fresh parsley, chopped (for garnish)
- Aioli (optional, for serving)
Instructions
- Prep Those Potatoes:: First things first, get those Russet potatoes peeled and cut into rough 1-inch cubes. Don’t worry about perfect uniformity; rustic is good! Then, and this is a game-changer I learned the hard way, soak them in cold water for at least 30 minutes, or even an hour if you have time. This draws out excess starch, which means crispier potatoes later. Trust me on this, it’s worth the wait!
- Boil ‘Em Up (Carefully!):: Drain your soaked potato cubes and get them into a big pot of cold, heavily salted water. Bring that to a boil and cook until they’re just tender when poked with a fork, but not falling apart—about 8-10 minutes. This is where I always get nervous about overcooking them, because nobody wants mushy bravas! Drain them gently and let them steam dry in the colander for a few minutes. This helps get rid of extra moisture, making them extra crispy.
- Crisp Up the Spuds:: While your potatoes are drying, heat a generous amount of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You want about 1/2 inch of oil. Once it’s shimmering, carefully add your par-cooked potatoes in a single layer, working in batches if you need to avoid crowding the pan. Fry them, turning occasionally, until they’re beautifully golden brown and super crispy all over, about 10-15 minutes. This is where the magic happens! Transfer them to a paper towel-lined plate to drain, and sprinkle with a little salt. Oh, the smell of them frying is just heavenly!
- Start the Bravas Sauce:: Now for the star of the show, the authentic Patatas Bravas sauce! In a separate saucepan, heat a tablespoon of olive oil over medium heat. Add your diced onion and cook until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant—don’t let it brown! This aromatic base sets the stage for a truly flavorful sauce. I once burned the garlic at this stage, and the whole sauce tasted bitter. Learn from my mistake!
- Build the Flavor:: Stir in the smoked paprika, a pinch of sugar, and a pinch of salt. Cook for about 30 seconds, letting the paprika bloom in the oil—it smells incredible! Then, pour in the crushed tomatoes, chicken or vegetable broth, and red wine vinegar. Give it a good stir. Bring the sauce to a gentle simmer, then reduce the heat to low, and let it cook for at least 15-20 minutes, stirring occasionally, to allow all those flavors to meld beautifully. You want it to thicken slightly. This simmering time is crucial for developing that deep, rich taste.
- Finish and Serve:: Once the sauce has thickened to your liking, you can blend it with an immersion blender for a smoother consistency, or leave it a bit chunky if that’s your vibe (I usually go for somewhere in the middle). Taste and adjust seasoning—you might need a bit more salt or a tiny splash more vinegar. To serve your authentic Patatas Bravas, pile those crispy potatoes onto a plate, spoon a generous amount of warm bravas sauce over them, and if you’re feeling fancy (and I always am!), drizzle with some creamy aioli and a sprinkle of fresh parsley. It’s a feast for the eyes and the taste buds!