Spanish Papas Bravas 5fix
Indulge in the bold flavors of Spain with this quick and satisfying recipe for Spanish Papas Bravas 5fix. Featuring crispy, golden russet potatoes fried to perfection and topped with a smoky, tangy bravas sauce, this dish is a true tapas classic that’s easy to recreate at home. The sauce combines garlic, smoked paprika, cayenne pepper, and tomato paste for a rich, spicy kick, balanced with a splash of vinegar for brightness. Perfect as an appetizer, side dish, or party snack, these patatas bravas are garnished with a hint of fresh parsley and optional dollops of creamy mayonnaise for an authentic Spanish flair. Ready in just 45 minutes and made with simple ingredients, this crowd-pleasing recipe will transport your taste buds straight to a bustling Spanish tapas bar.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Olive oil
- 2 teaspoons Salt
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon All-purpose flour
- 2 cloves Garlic
- 1 tablespoon Tomato paste
- 0.5 cup Chicken broth
- 1 teaspoon White vinegar
- 2 tablespoons Mayonnaise (optional, for topping)
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel or paper towels.
Heat the olive oil in a large, deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). To check, drop a small piece of potato in the oil—it should sizzle immediately.
Carefully fry the potatoes in batches, ensuring not to overcrowd the pan. Fry for about 8-10 minutes or until golden and crispy. Transfer the cooked potatoes to a paper towel-lined plate and sprinkle them with salt while still hot. Repeat with the remaining potatoes.
To make the bravas sauce, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1 minute.
Whisk in the all-purpose flour, smoked paprika, and cayenne pepper, stirring continuously for 1 minute to cook the flour and release the spices’ aroma.
Add the tomato paste to the saucepan and stir to combine. Slowly whisk in the chicken broth and vinegar, ensuring there are no lumps. Let the mixture simmer for 3-4 minutes until slightly thickened.
Taste the sauce and adjust for seasoning with a pinch of salt or additional cayenne if more spice is desired.
Arrange the fried potatoes on a serving platter. Drizzle the bravas sauce generously over the potatoes. For added authenticity, you can add dollops of mayonnaise on top.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
8805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 896.7 g | 1150% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 84.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5125 mg | 223% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.7 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4267 mg | 91% | |
*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.
