Patatas Bravas Recipes, Potatoes and Spicy Tomato Sauce
Patatas Bravas Recipes - Patatas Bravas are probably one of Spain´s most popular tapas dishes, they are also great served as a side dish or just as a snack. The traditional recipes are simply served with a spicy tomato sauce but many you find today will also have either a mayonnaise, aioli or even cheese sauce with them.
Below are two different recipes - one where the potatoes are fried and the other a slightly healthier alternative where the potatoes are cooked in the oven, the most important thing is the shape of the potatoes which must be cubed.
Patatas Bravas, Recipe 1, Fried.
Ingredients
3 tablespoons of olive oil
4 large potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish Paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying
Patatas Bravas Recipes
METHOD
The Brava Sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The Potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Putting it all together
Mix the potatoes with the sauce immediately before serving to ensure that the potato's retain their crispness. Garnish with chopped parsley and serve warm.
Patatas Bravas, Recipe 2 Oven Baked
Ingredients
For the Potatoes
2 medium sized potatoes, cubed
1tsp extra virgin olive oil
sea salt and black pepper
For the Garlic Aioli
2 cloves of garlic
1 egg yolk
1/2tsp lemon juice
4 fluid oz extra virgin olive oil
Sea salt
For the Brava Sauce
1 clove garlic minced
1/2 spicy red pepper, deseeded
1/4 tsp smoked paprika
1/2 (4 fl. oz) cup tomato puree
sea salt and black pepper
white sugar
Patatas Bravas Recipes
Method
Preheat oven to 250ºc
Peel 2 medium sized potatoes, rinse them under cold running water and pat them completely dry.
Cut each one into evenly sized cubes and place into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a touch of freshly ground black pepper and toss together until well combined.
Transfer the potatoes into a baking tray lined with foil, make sure the potatoes are all in a single layer, cook for about 20-25 minutes.
While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until it forms a paste, then add the egg yolk, the fresh lemon juice and season with sea salt.
Slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover and set aside.
To make the brava sauce finely mince 1 clove of garlic, deseed the spicy pepper and finely dice it.
Heat a small non-stick frying pan on a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, when the oil is hot add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together.
Then add 1/2 cup of tomato puree and season with sea salt, freshly ground black pepper and a small pinch of white sugar, lower the heat to low and mix until well combined allow the sauce to simmer until the potatoes are cooked.
Once the potatoes are cooked, they should be soft in the inside with a little crisp on the outside, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add the aioli, garnish with freshly chopped parsley and serve.
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