Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Patatas Bravas are crispy potatoes served with a savory and slightly spicy salsa brava, or brava sauce. You’ll find different versions of the recipe all around the country, varying from restaurant to restaurant, cook to cook, and different tapas bars. The best patatas bravas are creamy soft on the inside and crispy-crunchy on the outside, smothered in the spicy bravas sauce that is huge on flavor. It is usually served as an appetizer or small plate. You’ll often see it served with garlic aioli, though this is controversial and dependent on where you’ve ordered them, with some regions insisting on the addition and some forbidding it. I will leave that choice up to you, my friends! Personally, I think garlic aioli is quite tasty, or on the side in a small bowl. So, let’s talk about how to make patatas bravas, shall we? Soften the Potatoes. Add the potatoes to a pot and cover with lightly salted water. Cook the potatoes for 6-8 minutes to soften. Drain and cool. You can also microwave the potatoes to soften. Fry the Potatoes Until Crispy. Heat the oil in a large pan or pot to 300 degrees F. Dredge the potato wedges in cornstarch, if desired, and fry them in batches, 4-5 minutes each, or until they become nice and crispy. Remove and drain on paper towels. Optional Double Fry. For even crispier fried potatoes, cool them down a few minutes or up to 30 minutes (refrigerate them to speed up cooling), then fry them again for 3-4 minutes until golden brown, to your preference. Or, you can set them onto a baking sheet and bake them in a preheated oven to crisp up even more. Seasoning and Tomatoes. Add the smoked paprika, hot paprika (or cayenne), diced tomatoes, vinegar, salt and sugar if using. Stir. Simmer the Sauce. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors develop. Process Until Smooth. Transfer the bravas sauce to a food processor or blender and process until smooth. Garnish and Serve. Garnish with chopped parsley and red pepper flakes. Enjoy! Boom! Done! Patatas Bravas are ready to go! Making a famous Spanish tapa isn’t so hard, is it? Bring something fancy to your next function. And people will love you! I really love this recipe.
Storage & Leftovers
Storing your Patatas Bravas in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate them promptly.
Try Some of My Other Popular Recipes
Papas Arrugadas (Wrinkly Potatoes Appetizer) Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce) Twice Baked Jalapeno Popper Potatoes Aloo Gobi (Indian Spiced Potato and Cauliflower) Bombay Potatoes Papas con Chile Papas con Chorizo Baked Cajun Fries Salsa Bravas Recipe (Bravas Sauce) Mojo Picon (Canarian Hot Red Pepper Sauce) Pan con Tomate (Spanish Tomato Bread)
