Tag: Patatas

Patatas bravas: one bite and you're in Spain right away! – Italian Cuisine

Patatas bravas: one bite and you're in Spain right away!

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.

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Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,”
which seemed a little strange since what was supposed to be so brave about
them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t
think so. Well, apparently my translation skills were lacking, and come to find
out it actually means “fierce.” Now that makes sense.

These are, as advertised, fiercely textured, fiercely
flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to
you and your inner Spaniard. There are as many patatas bravas recipes as homes
in Spain, and this is nothing more than my latest rendition. 

As long as you boil them
first, fry crisp, and season earnestly, the rest is open to wild
experimentation. I’ve used all sort of blanching liquids, spice blends, and
sauces, and never been disappointed.

My control around food is generally decent, but I am no
match for a plate of these. Once you start with the toothpick, you’ll be
impaling and eating potatoes until they’re gone. If you are making these for a
group, just do in batches and keep warm in the oven until you have enough. Just
don’t salt until the last second, or they can get soggy. I hope you give these
a try soon. Enjoy!

Ingredients for 4 portions:
2 pounds russet potatoes
For the boiling liquid:
2 quarts cold water
1 tbsp salt
1 tsp smoked paprika
1 tsp cumin
2 bay leaves

For the sauce:
1 cup mayonnaise
garlic to taste
1 tsp tomato paste
1-2 tbsp sherry vinegar
1/2 tsp smoked paprika
1/4 tsp chipotle powder
cayenne to taste

For the spice blend (makes lots extra):
2 tbsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp chipotle powder
chopped parsley

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Patatas bravas


This Spanish recipe for spicy potatoes with a tomato sauce is traditionally served as part of a tapas meal – when lots of little dishes are served with sherry. We love them as a nibble on their own – and they are fantastic served with roast chicken wings or drumsticks or even roasted cod. Smoked paprika is essential as it gives the unique flavour, there are both sweet and hot varieties – ideally use the hotter one. You could also cheat and use a pack of frozen roast potatoes or even oven chips to make this recipe!

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