Spanish Patatas Bravas Recipe Spanish Fried Potatoes With Spicy Sauce

SPANISH PATATAS BRAVAS RECIPE (SPANISH FRIED POTATOES WITH SPICY SAUCE)

Steps:

• Peel the potatoes and cut them into small, bite-size chunks. Afterward, soak them for around 15 minutes in hot water. Preheat the oven to 220°C or 450 degrees F.
• Take the potatoes out of the water and dry them thoroughly.
• Place the potatoes on a baking sheet and drizzle with extra virgin olive oil and fresh, chopped garlic.
• Put everything for around 25 minutes in the oven until the potatoes are cooked through and golden brown.
• Serve the potatoes with home-made patatas bravas sauce.

PATATAS BRAVAS RECIPE

Steps:

• Peel the potatoes, rinse thoroughly, and dry with a paper towel.
• Cut the potatoes into bite-size chunks.
• Heat the olive oil in a large skillet over medium heat.
• Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
• Remove the potatoes and let them cool in the fridge for a few more minutes.
• Turn the heat up to high and add the potatoes back into the pan.
• Fry until crispy and golden.
• Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
• To serve, drizzle the bravas sauce over the potatoes.
• Dig in-no forks necessary!

PATATAS BRAVAS (SPANISH FRIED POTATOES)

Steps:

• Boil the potatoes with their skin on in a pot of hot water on the stove until almost tender but not quite done. You should be able to pierce them with a fork but it shouldn't slide through the potato with ease.
• Remove the potatoes from the pot and set them aside to cool.
• In the meantime, prepare the bravas sauce. First, peel the onion and finely chop it. Also, peel the garlic clove and chop it or press it through a garlic press.
• In a medium-sized frying pan, heat 1/4 cup of olive oil. When it is hot, add the onions and sauté them on medium-high heat for around 5-6 minutes until translucent. Add the crushed garlic and sauté for a couple more minutes. Be sure not to burn the garlic or else it will become bitter.
• Turn down the heat to low and add the smoked paprika as well as the hot paprika and mix well using a wooden spoon. You can adjust the amount of hot paprika used according to your spice tolerance. Two tablespoons give it a kick, but it's not intolerable.
• After the paprika has been mixed in, add the flour and mix it in well so that there are no flour lumps.
• Let everything sit in the hot pan for a minute (so the flour can lose its "flour taste") and then little by little add the broth while constantly stirring with your wooden spoon. Keep stirring until the sauce has a well combined consistency.
• Turn up the heat again slightly and bring the sauce to a simmer. Add salt to taste. Let the sauce simmer for around 4-5 minutes until it has thickened nicely. Stir regularly.
• Once the sauce has a thick, creamy consistency, remove the pan from heat and let it cool for a few minutes. Then blend the sauce in a blender so it's smooth.
• Now back to the potatoes - peel the cooled potatoes, then cut them into bite-sized cubes.
• Heat 1/4 cup olive oil in a large frying pan. When it is hot enough (test this by dipping a wooden spoon into the oil - if there are small bubbles forming around it, the oil is hot enough), add approximately half of the potato cubes. Depending on the size of your pan you might be able to add more or less - just don't overcrowd the pan.
• Fry the potato cubes on medium heat until they are fully cooked and lightly golden brown on the outside. Flip the potato pieces regularly. Don't have the temperature too high - you don't want the outsides to become very dark while the inside is not fully cooked.
• Once the potatoes are done, remove them from the pan with a straining spoon and place them on a plate lined with paper towels to soak up excess oil. Then fry the second batch of potatoes the same way.
• Add salt to taste, then serve the patatas bravas in a bowl and garnish with some of the bravas sauce as well as some chopped parsley. If you want to cut the spice of the sauce a bit, you can also serve aioli (garlic mayo) in addition - or even instead - of the bravas sauce.