Patatas Bravas
Ingredients
- 800 gPotato (peeled and cubed)
- 1,000 mlExtra virgin olive oil (for frying)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 tbspSmoked paprika (powder)
- 1 tbspWheat flour (to thicken the sauce)
- 1 tbspRed wine vinegar (for deglazing)
- 1 pinchCayenne pepper (to taste)
- 1 pinchGray sea salt
- 250 mlVegetable broth (warm)
Method
Golden potato cubes with a crispy crust and tender center. The smoky, brick-red brava sauce coats the potatoes with a sharp heat that lingers on the palate.
- 1
Peel the potatoes. Cut them into 2 to 3 cm cubes. Rinse thoroughly to remove starch, then dry them completely in a clean towel.
- 2
Heat olive oil in a pan. Add the potatoes when the oil shimmers. Cook over medium heat until a knife slides in easily. They should not brown at this stage.
- 3
Sauté chopped onion and crushed garlic in oil. Add smoked paprika and a pinch of cayenne. Dust with flour, stir, then deglaze with vinegar. Gradually pour in the vegetable broth, stirring until the sauce coats the back of a spoon.
- 4
Increase the heat under the potatoes. Let them brown until they develop a very crispy crust and a deep golden color. Drain on paper towels and salt immediately.
- 5
Place the piping hot potatoes in a shallow bowl. Pour the brava sauce over them. Serve immediately while the contrast between heat and spice is sharp.
Frequently asked questions
How do you get this dish right?
- Do not skip rinsing the potatoes; starch is the enemy of true crispiness.
- The sauce should be velvety; it shouldn't run like water but coat the cubes perfectly.
How long does this dish keep?
Potatoes lose their crunch in the fridge. Eat them immediately. The sauce keeps for 3 days refrigerated.
