Spanish Patatas Bravas is a popular tapas dish that very likely originated in Madrid, Spain, at the now-closed bars Casa Pellico or La Casona. However, others claim that Calle Álvarez del Gato is the real source, which is where the Las Bravas bar serves their legendary bravas sauce. Regardless of the exact origin of bravas sauce, both the sauce and the fried potato tapa are iconic symbols of Madrid’s culinary scene.
Patatas Bravas consists of fried potatoes (patatas) that are typically cut into small cubes or wedges and served with a spicy red sauce, often accompanied by aioli or mayonnaise. The potatoes are typically fried until crispy on the outside and tender on the inside. The spicy tomato sauce, known as “salsa brava,” is made with chicken broth, flour, olive oil, sherry vinegar, salt, and paprika (sweet & hot smoked), giving it a tangy, spicy kick. The sauce is usually drizzled over the fried potatoes or served on the side for dipping.
Patatas Bravas are a staple on tapas menus in Spain and are enjoyed as a snack or appetizer, often accompanied by a glass of wine or a cold beer. The dish is versatile and can be found in various variations across different regions, with some recipes adding additional toppings such as chorizo, fried eggs, or even seafood.
WHAT WINE IS BEST TO PAIR WITH PAPAS BRAVAS?
Overall, the combination of Patatas Bravas and amontillado makes for a delightful pairing, highlighting the best qualities of both the food and the drink (*). The wine’s complexity and savory notes complement the bold flavors of the spicy sauce and the richness of the fried potatoes. The nutty undertones of amontillado enhance the earthy flavors of the potatoes, while its dryness cuts through the richness of the dish. Additionally, the acidity in the sherry can help balance the tanginess in the sauce, creating a harmonious flavor experience.
(*) Amontillado sherries will though increase the heat sensation, if you are ready for the spicy kick, Amontillado is the perfect wine to have with authentic Spanish Patatas Bravas!
Lustau Amontillado Escuadrilla, “dry and elegant on the palate showing intense smoky wood, and nutty aromas, and with a long spicy aftertaste” is a premium example boasting 12 years of average age in cask!
PATATAS BRAVAS INGREDIENTS
• 4 medium potatoes
• 1-2 cups olive oil for frying
• salt to taste
• ½ cup homemade bravas sauce (see below)
Instructions
1. Peel the potatoes, then rinse and dry them thoroughly to help them crisp up. Cut into bite-sized chunks.
2. Heat the olive oil 350°F (176°C) in a large skillet over medium heat. Add the potatoes and turn the heat to the lowest setting, then cook for a couple of minutes.
3. Remove the potatoes from the oil with a skimmer and let them cool in the fridge for a few minutes.
4. Turn the heat up to high and reheat the oil to 350°F (176°C), then add the potatoes back into the pan. Fry until crispy and golden.
5. Use a skimmer to transfer the potatoes to a paper towel-lined plate to cool, and sprinkle with salt to taste.
6. Drizzle the bravas sauce over the potatoes, then serve immediately.
Notes
• Dry the potato chunks thoroughly before frying to make them extra crispy.
• Serve with additional homemade bravas sauce or garlic aioli for a delicious flavor contrast.
• This recipe is vegan as long as the bravas sauce is vegan. Make your own with vegetable broth if you can’t find vegan bravas sauce.
For the sauce:
Ingredients
• ⅓ cup olive oil
• 1 ½ teaspoons hot smoked paprika pimentón picante
• 1 ½ teaspoons sweet smoked paprika pimentón dulce
• 1 ½ teaspoons of sherry vinegar
• 1-2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• salt to taste
Olive oil: A key ingredient! Choose a Spanish olive oil if possible; otherwise, use a good-quality extra virgin olive oil for an excellent flavor.
Paprika: For bravas sauce, you’ll need both sweet paprika (pimentón dulce) and hot smoked paprika (pimentón picante). Adjust the balance between sweet and hot paprika based on your taste.
Chicken broth: Not only does this add a rich flavor to the sauce, but it also stretches it. I recommend using homemade chicken broth if you have some in the fridge or freezer.
Sherry vinegar: Vinegar adds acidity that instantly brightens the sauce and contributes depth of flavor.
HOW TO PREPARE SPANISH PAPAS BRAVAS AT HOME
1. Heat the olive oil in a small saucepan over medium heat. Add the hot and sweet smoked paprika, and sherry vinegar and stir until combined.
2. Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute to toast the flour slightly.
3. Over a medium-low heat, add the broth very gradually, stirring constantly. The flour will absorb the liquid and leave you with a delicious sauce.
4. The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency. It should be velvety and smooth, but not so thick that it holds its shape alone.
5. Reduce to low heat and simmer for 3-5 minutes, stirring occasionally. Season with salt to taste.
6. Drizzle over some fried potatoes and enjoy!
Variations
• Can’t find hot smoked paprika? Use cayenne pepper, order it online, or check at a specialty food shop.
• Gluten-Free: Replace the 1 tablespoon of all-purpose flour with 1 ½ teaspoons of cornstarch or arrowroot powder. Mix it with a little cold water to make a slurry before adding to the sauce to prevent lumps.
• Vegetarian/Vegan: Use vegetable broth instead of chicken broth.
