Patatas Bravas

Name: Patatas Bravas
Prep time: 15 min
Cook time: 35 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Yukon Gold Potatoes — 2 large; Extra Virgin Olive Oil — 180 ml; Extra Virgin Olive Oil — 60 ml; Sweet Smoked Spanish Paprika — 2 tsp; Hot Smoked Spanish Paprika — 1 tsp; Cornflour — 1 tbsp; Vegetable Broth — 240 ml; Sea Salt — ½ tsp; White Wine Vinegar — ½ tsp

This authentic Madrid-style patatas bravas features perfectly golden, crispy fried potatoes bathed in a rich, spicy, and smoky sauce that delivers a serious kick. Crafted with a blend of hot and sweet smoked Spanish paprika, this iconic tapas dish balances earthy heat with a luscious, velvety finish, creating a deeply satisfying and addictive snack that is fundamentally essential to any true Spanish culinary experience.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 35 minutes

Servings: 2 to 4

Notes:

The authentic flavour profile depends entirely on using two types of smoked Spanish paprika: the sweet variety for depth and the hot variety for that essential, signature spicy kick.

Soaking the potato pieces in cold water before frying is a crucial step; it releases excess starch, ensuring that the final result has a beautiful, crispy exterior rather than being soft or soggy.

When preparing the sauce, incorporate the vegetable broth slowly while whisking constantly; adding the liquid too quickly can cause lumps, so a steady, patient approach is the secret to a silky, uniform texture.

Frying the potatoes in extra virgin olive oil provides a distinctively rich, Mediterranean flavour that sets this version apart from those fried in neutral vegetable oils.

This dish is traditionally judged by the quality of its sauce; ensure you balance the intensity of the paprika with the small splash of white wine vinegar, which provides a bright, acidic lift to cut through the richness.

Prepare Potatoes
Peel, rinse, and pat dry the potatoes, then cut them into roughly 2 cm pieces, soaking them in a bowl of cold water to release excess starch before draining and drying again.

Make Brava Sauce
Whisk sweet and hot smoked paprika with cornflour in warm olive oil, then slowly pour in the vegetable broth while whisking continuously over medium heat until thickened, finishing with salt and white wine vinegar.

Fry Potatoes
Heat a generous portion of extra virgin olive oil in a pan over medium-high heat and fry the potato pieces, turning occasionally, until they are evenly golden and cooked through.

Season and Plate
Transfer the fried potatoes to a dish lined with paper towels, season generously with sea salt, and toss to coat evenly.

Serve
Arrange the potatoes in a shallow bowl, smother with a generous portion of the warm, prepared Brava sauce, and serve immediately.

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Ingredients

Potatoes

Yukon Gold Potatoes	2 large
Extra Virgin Olive Oil	180 ml

Brava Sauce

Extra Virgin Olive Oil	60 ml
Sweet Smoked Spanish Paprika	2 tsp
Hot Smoked Spanish Paprika	1 tsp
Cornflour	1 tbsp
Vegetable Broth	240 ml
Sea Salt	½ tsp
White Wine Vinegar	½ tsp