Recipe: Patatas Bravas
Patatas Bravas (Spicy Spanish potatoes)
Travel anywhere in Spain and you’ll find Patatas Bravas (fried spicy potatoes). Soft on the inside, crunchy on the outside, and smothered in a sauce that’s packed with flavour, they’re sure to be a hit at any occasion. Especially when paired with a glass of Campo Viejo, of course.
This recipe is quick, easy and super satisfying.
Serves 2-3 people
- 4-5 medium potatoes (peeled), chopped into bite-sized cubes
- 2 cups extra-virgin Spanish olive oil (enough to coat potatoes)
- Salt (to taste)
For the sauce:
- 1/3 cup extra-virgin Spanish olive oil
- 1 teaspoon of spicy smoked paprika
- 1 teaspoon of sweet smoked paprika
- 1 tablespoon of all-purpose flour
- 1 cup of chicken or vegetable stock
- Salt (to taste)
- Peel and wash potatoes, then cut into cubes. Set them aside to dry on paper towel.
- Heat the olive oil in a pan and add the potatoes in batches (the oil should cover potatoes). Let the potatoes simmer in the oil until cooked through. Be careful not to let the oil get too hot – you want them to cook, not fry.
- Once cooked, take the potatoes out of the pan and place them on paper towel until cool.
- Then, turn up the heat of the oil and place the potatoes back in the pan. Fry, turning regularly, until golden brown. Take potatoes out of the pan and onto paper towel.
- To prepare the sauce, heat the olive oil in a separate pan. Remove from heat, then add the paprika. Stir until it forms a paste. Mix in the flour. Next, stir through the stock a little at a time, until you get a nice sauce consistency. Add salt to taste.
- Pour the sauce over the potatoes and there you have it – delicious Patatas Bravas!
Tip: The spiciness of your Patatas Bravas will depend on how much paprika you include in your sauce. Adjust to your taste.