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 I believe that it really kicked off in Madrid, and then Barcelona claimed it somehow.
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!
Make sure the first fry is not skipped. This step is crucial when trying to achieve crispy potatoes.
This is the perfect snack during the day and even as a bar chow when you’re out with friends. This is best with a caña (small glass) of beer!
— Specific Atributes of This Recipe:
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