Spanish
Patatas Bravas
$2
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
320Calories
4gProtein
20gFat
32gCarbs
4gSugar
3gFiber
480mgSodium
10mgChol
3gSat Fat
620mgPotassium
30mgCalcium
1.5mgIron
0.1mcgVitamin B12
20mgVitamin C
Goes well with
Horchata (Horchata de Chufa)
local
Spanish Vermouth
international
vegetarian
gluten-free
Instructions
1
Peel and cut potatoes into bite-sized chunks.
2
Parboil potatoes in salted water for about 5 minutes, then drain and pat dry.
3
Heat olive oil in a deep pan or fryer to about 180°C (350°F).
4
Fry the potatoes in batches until golden and crisp, about 8-10 minutes; drain on paper towels and season with salt.
5
For the bravas sauce, sauté chopped onion and garlic in a little olive oil until soft.
6
Add tomato paste, canned tomatoes, smoked paprika, cayenne, vinegar, and sugar; simmer for 10-15 minutes until thickened.
7
Blend the sauce until smooth if a finer texture is desired.
8
Make or use store-bought aioli/mayonnaise, optionally mixing in a little crushed garlic.
9
Arrange the fried potatoes on a plate, drizzle generously with the bravas sauce and aioli.
10
Sprinkle with a dusting of smoked paprika and chopped parsley before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350 g350 g potatoes
- 250 ml250 ml olive oil (for frying)
- 1 tbsp1 tbsp tomato paste
- 100 g100 g canned tomatoes
- 11 small onion
- 1 cloves1 cloves garlic
- 1/2 tbsp1/2 tbsp smoked paprika
- 1/4 tsp1/4 tsp cayenne pepper or chili flakes
- 1/2 tsp1/2 tsp red wine vinegar
- 1/4 tsp1/4 tsp sugar
- 50 g50 g mayonnaise or aioli
- 1 clove1 clove garlic (for aioli)
- 1/2 tbsp1/2 tbsp chopped parsley
- 1/2 tsp1/2 tsp salt
