Spanish Potatoes Bravos
Crispy, golden potatoes meet a bold, smoky tomato sauce in this mouthwatering recipe for Spanish Potatoes Bravos—an irresistible take on the beloved tapas dish, Patatas Bravas. Perfectly pan-fried chunks of waxy or all-purpose potatoes are coated in olive oil and cooked to crispy perfection, then smothered in a rich, flavor-packed sauce made with smoked paprika, garlic, and a touch of red chili flakes for subtle heat. The sauce, simmered with diced tomatoes, white wine vinegar, and a hint of sugar, reaches velvety smoothness with an optional blend. Garnished with fresh parsley, this dish is ideal as a crowd-pleasing appetizer or a tantalizing side dish. Bursting with authentic Spanish flavors, this easy-to-follow recipe is your ticket to a taste of Spain right at home!
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Recipe Information
Ingredients
- 1 kg potatoes (waxy or all-purpose, such as Yukon Gold)
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 400 g canned tomatoes (diced)
- 0.5 tsp red chili flakes
- 1 tsp sugar
- 1 tbsp white wine vinegar
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Peel the potatoes and cut them into bite-sized chunks, approximately 2-3 cm in size. Rinse them under cold water and pat them dry with a clean kitchen towel.
In a large frying pan, heat 3 tablespoons of olive oil over medium heat. Add the potato chunks and cook for 20-25 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the potatoes from the pan and drain them on a plate lined with paper towels. Set aside.
In the same pan, add 1 tablespoon of olive oil and reduce the heat to medium-low. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Add the smoked paprika and red chili flakes, stirring for 30 seconds to release their aromas.
Pour in the canned tomatoes, sugar, white wine vinegar, salt, and pepper. Stir to combine, then bring the mixture to a simmer.
Cook the sauce for 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and allow it to cool for a few minutes.
Use an immersion blender or a regular blender to blend the sauce until smooth. Taste and adjust seasoning if necessary.
Transfer the crispy potatoes to a serving dish, and generously spoon the bravas sauce over the top.
Garnish with fresh chopped parsley and serve immediately. Enjoy your Spanish Patatas Bravas as a delicious appetizer or side dish!
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 28.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4486 mg | 95% | |
*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.
