Patatas Bravas
Golden-brown and irresistibly crispy, these Spanish-style Patatas Bravas are a tapas delight that packs a flavorful punch. The tender, floury potatoes are shallow-fried to perfection before being generously drizzled with a smoky, spiced salsa brava. This dish pairs beautifully with a cold drink and good company, making it perfect for a casual gathering or a cozy night in.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 1 tsp pimentón picante (smoked hot Spanish paprika
- ½ tsp crushed dried chilli
- ½ tsp Tabasco
- 1 tbsp red wine vinegar
- 125ml/4fl oz tomato
- 1.5kg/3lb 5oz floury potatoes
- 180ml/6fl oz olive oil
- salt
Instructions
- For the salsa brava, heat the olive oil over a low heat, add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary).
- Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6â7 minutes, or until just tender. Drain well.
- Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10â12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture.
- Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 8–10 as a tapas
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