Spanish
Patatas Bravas
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Spanish
SpainPatatas Bravas
Crisp fried potatoes served with a classic salsa brava made with smoked paprika and a proper spicy edge, like in a Spanish tapas bar.
Ingredients
Pull out and measure what you need before you start cooking.
- 4 medium potatoes
- 5 to 7 dl olive oil or neutral frying oil for frying
- Salt
- 0.8 dl olive oil for the sauce
- 1 1/2 tsp hot smoked paprika
- 1 1/2 tsp sweet smoked paprika
- 1 tbsp all-purpose flour
- 2.5 dl chicken or vegetable broth
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Method
Follow the steps from top to bottom while you cook.
- 1
Peel the potatoes, rinse them, and dry them very well. Cut into bite-sized chunks.
- 2
Make the bravas sauce first. Warm the 0.8 dl olive oil in a small saucepan over medium heat and stir in both kinds of paprika.
- 3
Whisk in the flour and toast it lightly for about 1 minute. Gradually add the broth, whisking constantly until the sauce is smooth.
- 4
Simmer gently for 3 to 5 minutes until the sauce is velvety and lightly thickened. Season with salt and keep warm.
- 5
Heat the frying oil to about 175C. Add the potatoes, lower the heat slightly, and fry for a few minutes until they start to soften.
- 6
Lift out the potatoes and let them cool briefly. Heat the oil back to 175C and fry them a second time until golden and crisp.
- 7
Drain on paper, season with salt straight away, and drizzle with the bravas sauce. Serve immediately.
Serving profile
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8 ingredients and 7 steps from prep to serving.
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Source
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Recipe source: Potatisen granskad mot Spanish Sabores patatas bravas och såsen mot deras salsa brava. Original link
Recipe image: Spanish Sabores. Dish structure reviewed against Spanish Sabores patatas bravas and matching salsa brava recipe.
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Image source: View original
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