Potato wedges deep-fried to golden perfection, drizzled with spicy sauce. Check this tapa recipe, Patatas Bravas, that won the hearts of many.
Things to know about Patatas Bravas Recipe
The humble Patatas Bravas – the tapa that everyone simply cannot resist. Crunchy potatoes and a nice spicy sauce? How can you say no to that, most especially when you’re on a night out for drinks with your amigos?
There’s a never-ending debate about where this originated from, but wherever it is, We are glad it was made.
Piquant Spanish Traditional Potato Wedges with Spicy Sauce from Madrid. Authentic Recipe of Patatas Bravas.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 4 pcs Potato Yukon Gold variety
- Olive Oil As needed
- Salt To taste
- 10 grams (0.35 oz) Fresh Parsley Finely chopped, garnish
- ⅓ cup Extra Virgin Olive Oil
- 1½ tbsp Smoked Hot Paprika Powder
- 1½ tbsp Smoked Sweet Paprika Powder
- 1-2 tbsp Flour
- 1 cup Chicken Broth
- Salt To taste
- In a small sauce pan, add olive oil, pimento dulce and pimento picante. Stir until well incorporated. Turn heat to medium, and stir frequently.
- Add flour and stir until it is well combined. Keep stirring until it gets slightly toasted for about 1 minute.
- Increase heat to medium-low, and gradually add the broth stirring constantly.
- The sauce should start to thicken at this point as the broth is being added. Should it be too runny, add flour. Consistency should be silky smooth, but not too thick.
- Reduce the heat to low and allow this to simmer. Stir occasionally.
- Season with salt as preferred.
- Drizzle over the fried potatoes and enjoy!
- Rinse potatoes thoroughly, peel, and dry.
- Cut the potatoes into bite-size chunks. Does not necessarily have to be even cuts, but the more rustic the better.
- In a saucepot, heat the olive oil over medium heat. Once hot, add the potatoes and adjust the heat to the lowest flame. Allow potatoes to per-cook for a couple of minutes.
- Remove from fire and transfer the potatoes to a baking sheet and put in the chiller allowing them to cool for at least half an hour.
- Put the potatoes back into the oil over medium-high heat and fry until golden brown and crispy.
- Once cooked, transfer the potatoes to a plate lined with kitchen towels to absorb the excess oil. Season with salt immediately so it sticks to the potatoes.,
- Transfer the chunks of fried potatoes onto acazuela and drizzle the bravas sauce over the potatoes. Garnish with parsley and enjoy!
— Specific Atributes of This Recipe:
Cooking tip for making Patatas Bravas
Make sure the first fry is not skipped. This step is crucial when trying to achieve crispy potatoes.
What to serve with Patatas Bravas?
This is the perfect snack during the day, even as a bar chow when you’re out with friends. This is best with a caña (small glass) of beer!
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?