Patatas bravas
Patatas bravas, from above
Non vegEggMadrid

Patatas bravas

Crispy potatoes, a fiery paprika sauce and garlicky alioli. The tapa that orders another round.

45 minTime
4 gProtein each
hotSpice
Fierce potatoes2 chapters · 1 min read

Make it your way

Grandma's wayFried potatoes with spicy brava sauce, often with alioli in Catalonia and beyond.
The original
433kcalsame
4 gproteinsame
5 gfibresame
45minutessame

Patatas bravas.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 large, in chunks
Cooking oil (vegetable oil)for frying, about 60 g stays in
Olive oil1½ tbsp, for the sauce
Maida (all-purpose flour, plain flour)1 tbsp
Kashmiri chilli powder2 tsp, for smoked paprika
Red chilli powder (indian red chili powder)½ tsp, for heat
Vegetable stock (vegetable broth)¾ cup
Garlic2 cloves
Vinegar1 tsp
Mayonnaise¼ cup, for alioli
Saltto taste

Method

5 steps
  1. 1Parboil the potato chunks in salted water 6 minutes. Drain and let them steam dry.
  2. 2Brava sauce: warm the olive oil, stir in the flour and paprikas, then whisk in stock and vinegar and simmer until thick.
  3. 3Alioli: stir one grated garlic clove and a little salt into the mayonnaise.
  4. 4Fry the potatoes in hot oil until deep golden and crisp. Drain and salt.
  5. 5Pile on a plate, spoon over brava sauce and alioli.
Serve it like this

Pile into a small terracotta dish with sauce drizzled over and toothpicks for sharing. Serve hot.

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Make it a meal

What goes with Patatas bravas: a bread or rice, a side, something to drink and something sweet.

With a main Tortilla española50 min
On the side Salmorejo15 min
On the side Gazpacho15 min
A little snack Gambas al ajillo15 min
A little snack Croquetas de jamón90 min
To drink Virgin sangria15 min
To drink Thandai30 min
Something sweet Crema catalana30 min
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