Traditional Patatas Bravas Recipe (Spanish Fried Potatoes)
No need to fly to Barcelona when you're craving these flavor-packed Spanish fried potatoes with spicy sauce --- you can easily prepare this traditional patatas bravas in the comfort of your own home. Yum!
Servings: 3
Calories: 312kcal
Equipment
Ingredients
- 1 pound potatoes (500 grams)
- 3 to 4 tbsp olive oil
- 2 to 3 cloves garlic, sliced thinly
- 1 medium onion, sliced thinly
- 1 tsp sweet smoked paprika
- 1/2 tsp hot smoked paprika
- 1/2 tsp ground cumin
- 1/8 tsp cayenne
- 2 cups crushed tomatoes
- 2 tsp sherry vinegar
- 1 to 1 & 1/2 cups vegetable oil, for frying
- salt and pepper, to season
- sea salt, for serving (optional)
Instructions
Parboiling the patatas:
- Peel the potatoes and place them into a pan with cold water.
- Add 1 & 1/2 tablespoons of salt.
- Place the pan over medium-high heat and bring to a boil.
- Lower heat, then simmer until the potatoes are tender --- about 10 to 15 minutes.
- Drain the parboiled potatoes and set them aside to cool.
Preparing the bravas sauce:
- While the potatoes are boiling, start preparing the bravas sauce by heating olive oil on a medium-sized saucepan over medium heat.
- Add garlic and onion and cook until the onion turns soft.
- Add cayenne, cumin, sweet and hot smoked paprika.
- Adjust the heat to medium-low and cook the spices for about two to three minutes, mixing continuously.
- Add the crushed tomatoes, then bring the heat back to medium and combine.
- Add the sherry vinegar, salt, and pepper, and mix.
- Cover the spicy sauce and let it simmer for about 20 minutes.
- Taste and adjust the seasoning and spices of your bravas sauce.
- Take the pan off the heat and use an immersion blender to puree the sauce.
Frying the patatas:
- Once the potatoes are cooled, cut each potato into 8 equal portions.
- Heat the frying oil in a medium-sized pan over medium-high heat.
- Once it's ready, place the slices of potatoes into the pan carefully.
- Cook until the potatoes turn golden, then place them on a kitchen paper to drain any excess oil.
- Serve your patatas bravas with a sprinkling of sea salt --- enjoy!
Video
Notes
- Cook's Tip #1: Make sure you are parboiling the potatoes, not boiling them. It means they're tender but not fully cooked --- the patatas will be completely cooked once they're fried.
- Cook's Tip #2: Adjust the spiciness of the patatas bravas sauce as you like by playing around with the quantity of each kind of spice. The key thing is using both sweet and hot smoked paprika in the sauce, which are common Spanish spices.
- Cook's Tip #3: Do not skip the paper towel at the end. It helps in absorbing excess oil from the fried potatoes.
Nutrition
Calories: 312kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 225mg | Potassium: 1180mg | Fiber: 7g | Sugar: 10g | Vitamin A: 390IU | Vitamin C: 48mg | Calcium: 89mg | Iron: 4mg