Patatas Bravas

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.

• Prep: 20 min
• Cook: 40 min
• Difficulty: Medium
• Calories: 504
• Protein: 6 g
• Carbs: 42 g
• Fat: 33 g

Ingredients

• 800 g Potato ( peeled and cubed )
• 1000 ml Extra virgin olive oil ( for frying )
• 1 pc Onion ( finely chopped )
• 2 pc Garlic ( minced )
• 1 tbsp Smoked paprika ( powder )
• 1 tbsp Wheat flour ( to thicken the sauce )
• 1 tbsp Red wine vinegar ( for deglazing )
• 1 pinch Cayenne pepper ( to taste )
• 1 pinch Gray sea salt
• 250 ml Vegetable broth ( warm )

Instructions

1. Potato preparation

   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. First oil poaching

   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. Making the Brava sauce

   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. Final crisping

   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. Plating

   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.

Chef's tips

• 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.

Storage

Potatoes lose their crunch in the fridge. Eat them immediately. The sauce keeps for 3 days refrigerated.