Patatas Bravas

 

Patatas Bravas is my absolute favourite of all the classic tapas. It is said to have been created in Madrid, but it is served all over Spain - we first tried it on a trip to Andalusia, and the very best was in Seville, served with bravas sauce and aioli. 

 It is very popular and so simple to make. The potatoes should be a good russet type, and you can oven roast them, or parboil the cubed potatoes, cool, dry well, and then deep fry in olive oil. 

 This will serve 4 as a tapas or side dish, but it’s highly addictive, so you can never make too much! 

Ingredients:

- 4 large potatoes

- Olive oil

- Salt

- For the bravas sauce:

  - 2 tablespoons olive oil

  - 2 cloves garlic, minced

  - 1 teaspoon hot paprika

  - 1 teaspoon smoked paprika

  - 1/2 teaspoon ground cumin

  - 1/2 teaspoon sugar

  - 2 tbsp tomato paste

 - 1 tbsp corn starch 

- 1/2 cup vegetable broth

  - Salt, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Wash the potatoes thoroughly and cut them into small, bite-sized cubes. Place the potato cubes on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt. Toss them around to make sure they are all coated.

3. Bake the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy.

4. While the potatoes are baking, prepare the bravas sauce. Heat the olive oil in a saucepan over medium heat. Add the minced garlic, and sauté until just soft and translucent.

5. Add the hot paprika, sweet paprika, ground cumin, and sugar to the saucepan. 

6. Add the tomato paste to the saucepan, and the cornstarch. Stir well to combine, the slowly whisk in the vegetable broth. Reduce the heat to low and simmer the sauce for about 10-15 minutes, stirring occasionally. The sauce should thicken slightly.

7. Once the potatoes are ready, remove them from the oven and transfer them to a serving dish.

8. Pour the bravas sauce over the potatoes, allowing it to coat them evenly, or you can serve it on the side, with some aioli.

9. Serve the patatas bravas immediately while they are still hot.