This traditional and easy version of Patatas Bravas is a crowd pleaser thanks to the light, crisp, and airy potatoes served with a tangy fresh pureed tomato sauce.
As the weather begins to warm here in Seattle, light Spanish tapas plates are starting to show up on the weekly menu at our place. Patatas Bravas, also called patatas a la brava or papas bravas, are a staple in most tapas bars. The potatoes are first boiled and then fried to obtain the delicate, crisp, and airy textures that are essential to successfully recreating this classic dish. The next key contribution to this dish is making the sauce with fresh tomatoes. Like the potatoes, the sauce should also be light and airy.
For us, tapas are creations with minimal ingredients that both elevate the palate of diners and leave memorable impressions. Tapas are dishes where fresh and high quality ingredients make all the difference. If accompanied with wine, we recommend a Spanish Rioja or an Argentinian Malbec from the Mendoza region. Enjoy!
Yield: 2 tapas sized servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This traditional and easy version of Patatas Bravas is a crowd pleaser thanks to the light, crisp, and airy potatoes served with a tangy fresh tomato sauce.
1 pound gold or red potatoes, cut into 1-inch chunks
2 cups extra-virgin olive oil
Salt to taste
1 1/2 cup purred Roma (or vine) tomatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon smoked paprika
1 teaspoon sugar
Pinch cayenne pepper
1 bay leaf
1 teaspoon sherry vinegar
Salt to taste
1. Heat water in a sauce pan to boil the potato chunks. Boil on high for 8 minutes then strain. Pat the potatoes dry with a paper towel. Set aside.
2. In the same sauce pan (wiped clean), boil the olive oil to 350 F. Carefully lower in the poached potatoes and fry until golden brown. Depending on the size of your sauce pan, you may have to do in two batches.
3. Remove the potatoes from the oil and allow to dry over a drain rack or paper towels.
4. Season with salt and serve with the Brava Sauce.
1. In a sauce pan on medium heat, add all the ingredients except the sherry vinegar and salt. Cook for about 10 minutes allowing it to reduce and concentrate.
2. Remove the pan from the heat and stir in the teaspoon of sherry vinegar. Salt to taste.
3. Serve with the fried potatoes on the side or poured over top.
Recipe adapted from The Everything Tapas and Small Plates Cookbook: Hundreds of bite-sized recipes from around the world by Lyneete Rohrer Shirk