Spanish patatas bravas
Patatas bravas is the ultimate Spanish tapas dish. It is simple and yet so unique. This is a Mediterranean twist to a classic chips plate.
Servings: 4 people
Ingredients
- 3 potatoes
- 1 cup olive oil
Patatas bravas sauce
- 1 ½ tbsp paprika paste
- ½ tbsp spicy paprika paste
- 1 onion thinly diced
- 1 garlic clove minced
- 1 tbsp flour
- ¼ cup chicken broth
- Pepper to taste
- 1 tbsp olive oil
Instructions
- Peel and cut the potatoes into rough cubes.
- In a medium-size deep pan pour the olive oil and add the potatoes (notes 1). Heat the olive oil over low heat and confit for 15 -20 minutes until the potatoes are soft.
- Then raise the temperature to medium-high to get a crispy outside. Cook for 10 minutes until the surface is golden. Remove from the oil and transfer to an absorbent paper.
Sauce
- In a small deep pan heat the olive oil over medium heat. Toss the onion and the garlic and cook for a minute.
- Add the spicy paprika paste and the regular paprika paste and mix well.
- Add the flour and mix until you get a homogenous dough-like paste.
- Pour the chicken broth and mix well to ensure there are no lumps in the sauce. Season with pepper to taste.
- Take the sauce out of the stove and blend to get a smooth and silky sauce.
- Serve the sauce over the confited potatoes.
Notes
- Add enough potatoes to cover the pan surface but not to overcrowd the pan, otherwise, the potatoes will stick to each other. You can cook the potatoes for batches to avoid this.