Patatas Bravas is a traditional Spanish tapas dish, made from simple ingredients. It's a delightful dish served in tapas bar and one which you can easily replicate at home, to remind you of those incredible fun evenings spent abroad, in Spain. It's filling, spicy and aromatic, can be used as a side or as a main, patatas bravas is a versatile recipe.
The secret to making amazing patatas bravas lies in the sauce. The sauce has to have the right ratio of spices, with a touch of sugar to bring out the hotness from the chili as well. For a smokey taste, I recommend using smoked paprika instead of sweet paprika. Both will be just as delicious for your dish.
The potatoes must also hav the right consistency. Don't over boil them. Make sure they are soft but don't fall apart. This is because you will want to fry them for a few minutes, and if they are overboiled, they will crumble in the frying pan.
I'm going to share a little secret with you which I learnt from my mum when I was young. To get the crispiest potatoes, slighly cover them in a little flour. After you drain the potatoes, add a little flour over them and tap the bowl and shake it well so the flour coversd all sides of your potatoes. When frying them, the flour will make them even crispier, while preserving their soft and fluffly, boiled interior.
The authentic Spanish Patatas Bravas
According to Wikipedia, there is no exact date when patatas bravas were created, however it is assumed that people knew about it after 1542, when Spain conquered the Inca empire.
What is interesting (especially for me, as a potato lover) is that people used to believe that potatoes were poisoinous for human consumptioon so they were primarely fed to animals. However, because of the famine as well as the Thirty Years' War, pushed people to consume potatoes. Here we are, centuries later when we consider potatoes one of the basic food products in Europe.
Patatas Bravas is served as tapas in many Spanish bars. They can be eaten in their original, simple recipe (as you will find below), or ordered with toppings like sausages or other animal products. We love our patatas bravas simple, easy and vegan and we think they are best served this way.
How to make patatas bravas
To make the most delicious patatas bravas, start by peeling and cutting your potatoes into small cubes. Bring some water to boil, add a little salt to the water then carefully add the potatoes into the boiling water.
Leave them to boil for about 15 minutes. Again, I can't stress enough how important this step is: do not overboil the potatoes. They should be soft but robust. They should not fall apart.
Once the potatoes are boiled, drain their water and add a little flour over them. Tap the pot and shake well so the potatoes get fully coated in flour. Heat up some olive oil in the frying pan and fry the potatoes until golden and crispy. The flour will make the exterior of the potato extra crispy. And they will also taste so much better as the flavour seals better.
To make the sauce, heat up a little olive oil in a different frying pan and add the onions. Fry for about 3 minutes, then add the crushed garlic and fry for another minute. Add the spices and mix well, then continue frying for another minute. Tip the tomato sauce (passata or chopped tomatoes, both work) and the sugar and cook, uncovered on medium heat for about 10 minutes.
Add the potatoes to the spicy sauce and mix well. Serve immediately and add a pinch of salt and a handful of fresh parsley leaves.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.