Patatas bravas . Recipe

Most common tapa you will find in Spain , fried chunky potatoes with spicy sauce.

  • Preparation
    5mins
  • Cooking time
    20mins
  • Rest time
    0mn
Rate this recipe
(0 vote) 0/5
Ingredients
Pour people
  • Part one of the recipe
  • Floury potato(es) : 6 whole
  • Maldon salt : 4 pinch(es)
  • For the sauce
  • Chicken stock : 500 ml
  • Cayenne pepper : 2 Tsp
  • Smoked paprika : 1 Tsp
  • Plain flour : 50 g
  • Olive oil : 4 Tbsp
Method
  • 1. PART ONE OF THE RECIPE

    Peel the potatoes and transfer them to a pot with cold water , bring the water to the boil and cook the potatoes until soft cooked but not mash.Really important not to overcook them

    Strain the potatoes and slightly cool them down .

    In a deep fryer or saucepan heat oil until you reach 180C, fry the pototes until golden brown.

  • 2. FOR THE SAUCE

    Warm the stock to a simmering point.

    Add the oil to a medium heat pan with the cayenne and smoked paprika , cook the spices for around 30 second before adding the flour , add the flour and stir until you get a smooth paste on the pan , slowly incorporate the stock one ladle at the time until you get a nice ,thick , orange colour sauce .

  • 3. TO SERVE

    Line the potatoes on a plate and cover with sauce

Chef's tip

«This is the traditional bravas sauce , but It's really common to find this sauce made with tomatoes. »

Similar recipes in this theme