Served as an aperitif or a snack in Spanish restaurants and bars, patatas bravas are delicious fried potatoes with a slightly spicy sauce
If you have been on vacation in Spain do you know that the Spaniards prefer the conviviality of an aperitif with many different appetizers to lunch, the famous tapas. Colorful, tasty, delicious, tapas are accompanied with a nice glass of sangria, a lot of chatting and eating a Madrid like in seaside bars. Among the many tapas, one of the favorites, even for tourists, are the famous ones patatas bravas: French fries accompanied by a sauce that varies according to the area of Spain in which they are cooked. Their origin is not very clear. He talks about it Ángel Muro neither El Practicón, a treaty of 1893, introducing the use of saffron for the sauce. According to others, patatas bravas originated in some Spanish bars, but what is certain is that it is a popular dish and that it is even better enjoyed with a cervezto (a beer, in Spanish) ice cold. But how are they prepared? Here is the recipe.
The patatas bravas recipe
For the potatoes: 1 kg of potatoes (preferably yellow flesh), seed oil and salt to taste
For the sauce: 150 ml of tomato puree, half a red onion, 1 tablespoon of apple cider vinegar, a few drops of Tabasco, extra virgin olive oil and salt to taste, Worcester sauce to taste.
Start with the sauce that will accompany your patatas bravas.
Chop the onion, then place it in a saucepan with a drizzle of extra virgin olive oil and let it dry. Then add the tomato puree and apple cider vinegar. Cook for about 10 minutes over medium heat.
Add a few drops of Tabasco, the worcester sauce (if it is the first time you use it, try it before adding it!), the salt. Blend everything. Some add a few tablespoons of mayonnaise at this point to make the sauce creamier, evaluate the result and possibly try to do it with a minimum part of the dressing.
Wash and peel the potatoes. Then cut them into cubes (or into wedges, as you prefer). Boil them for a few minutes in boiling salted water (they must not become too soft or they will turn into a puree instead of becoming crunchy in frying!).
Prepare plenty of seed oil in a saucepan, let it heat up and try the heat with a crumb of bread or a piece of potato. If it sizzles it's ready. Transfer the potatoes and fry them. When they are golden, transfer them to a plate with absorbent paper to remove the extra oil. Serve hot with their sauce.