Patatas Bravas
Indulge in the bold and vibrant flavors of Spain with this classic Patatas Bravas recipe! Perfectly golden, crispy bite-sized russet potatoes are lovingly fried and paired with a smoky, slightly spicy bravas sauce made with tomato, garlic, smoked paprika, and a hint of vinegar for a tangy kick. This iconic Spanish tapas dish is quick to prepare, taking just 45 minutes from start to finish, and is guaranteed to impress as a crowd-pleasing appetizer or side dish. Garnished with fresh parsley for a pop of color, these irresistible crispy potatoes are best served hot, making them a must-try for fans of traditional Spanish cuisine. Whether you’re hosting a tapas night or searching for unique comfort food, Patatas Bravas will bring the perfect balance of crunch and zest to your table.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 teaspoon Salt
- 500 milliliters Olive oil
- 1 cup Tomato sauce
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 2 cloves Garlic
- 1 tablespoon White wine vinegar
- 1 teaspoon Sugar
- 1 tablespoon Fresh parsley
Instructions
Peel and cut the potatoes into bite-sized cubes, approximately 1 to 1.5 inches.
Place the potatoes in a pot of cold water with 1 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce to a simmer and cook for about 5 minutes until the potatoes are slightly tender. Drain and pat dry with a clean kitchen towel.
Heat the olive oil in a large deep pan over medium-high heat to approximately 340°F (170°C).
Fry the potatoes in batches, being careful not to overcrowd the pan, for about 8-10 minutes or until golden brown and crispy.
Remove the potatoes with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with a little salt while still hot.
For the bravas sauce, finely mince the garlic cloves.
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the tomato sauce, smoked paprika, cayenne pepper, white wine vinegar, and sugar. Simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
Adjust seasoning to taste and remove the sauce from heat.
To serve, arrange the fried potatoes on a platter and spoon the warm bravas sauce over them.
Finely chop the fresh parsley and sprinkle over the top as a garnish before serving.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.0 g | 613% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 17.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4020 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
