- Potato4 Piece(s)big new potatoes
- Onion1 Piece(s)peeled and chopped
- Cloves Of Garlic6 Piece(s)peeled and minced
- Pepper3 Piece(s)cayenne peppers chopped
- Paprika1 Tablespoon(s)
- Tomato2 Piece(s)peeled, seeded and chopped
- Chicken Broth500 Milliliter(s)chicken broth (or pork ham)
- Flour1 Tablespoon(s)
- Vinegar2 Tablespoon(s)sherry vinegar
- Olive OilAs neededExtra virgin
- SaltAs needed
- SugarAs needed
- Water100 Milliliter(s)
Also known as papas bravas or patatas bravas are made of white potatoes, which are fried in extra-virgin olive oil with a few garlic cloves and a spicy sauce called “salsa brava”. This sauce is then poured over the hot potatoes.
To speak of patatas bravas is to enter a world where everyone has their favorite recipe, which is undoubtedly an authentic recipe.
Cook the potatoes with the skin in a large volume of water for 25 minutes.
Let them cool.
In a Dutch oven or casserole, heat two tablespoons of olive oil and fry the onion until translucent. It must not be browned.
Add garlic and chillies. When the garlic is lightly brown, remove the pot from the heat and pour the paprika. Mix well and rest the pot over a low heat.
Add the tomatoes immediately and cook on a low heat for 20 minutes, stirring regularly. Add sugar and salt.
Dissolve the flour in the 100 ml of water and pour the mixture into the sauce. Mix well and finally pour chicken broth (or pork). Leave to cook again on low heat for 20 minutes.
You can try chips recipe.
Remove from heat and let stand 10 minutes before adding sherry vinegar to get a good taste for your patatas bravas.
Pour the salsa brava into a blender until you get a homogeneous sauce without any pieces.
Once the potatoes have cooled, peel them and cut them into pieces of about 2 centimeters (for me 2 to 4 cm for the patatas bravas)
Heat a large bath of extra virgin olive oil in a frying pan and fry the potatoes and whole garlic cloves over medium / low heat until golden brown. The oil must be very hot.
Patatas bravas final steps
Drain and place on paper towels to remove excess oil.
Remove the cloves of garlic and place the potatoes in a plate or bowl and pour the sauce over them.
We have tasted these delicious patatas bravas accompanied by a good gazpacho and during our holidays, we are not tired yet, and it's so Good, we'll never be!