Okay, here is one of my favourite tapas of all time, Patatas Bravas. Whether you have ever ambled into a crowded bar in Madrid or have ever wasted your time sipping sangria on a rooftop in Barcelona, you probably saw or even tried this golden, crispy stuff that came bathed with that same spicy, habit-forming sauce. It is crunchy, it is spicy, it is comfort food, everything you can want in a plate of potatoes
However, what makes patatas bravas so beautiful does not only lie in the way it tastes (though that is a large part). It is a type of food that unites people. It is simple, wholesome, rich and tasty- a Spaniard in a plate.
Some History A Bit of History
The origin of the term Bravas is Spanish, as in that language Bravas translates to fierce, and this dish is named after a thick and powerful spicy sauce that covers or is served with the fried spicy potatoes, which are cooked crispy. It appeared in Madrid (no one knows exactly when) in the mid-20th century, and soon became a tapas bar staple throughout the country
In contrast to most of the other tapas, which are either heavy on seafood or meat, patatas bravas is a type of food that one can consider comforting as well as vegetarian friendly. Each region (and even each family) has its the way of making. Others are heavy with the smoked paprika, others introduce tomatoes, or even vinegar to give it a sharper flavour
Ingredients
In case of Potatoes:
- 4 large Yukon Gold or Russet potatoes (peeled, chopped into bite size pieces)
- To taste salt
- Olive oil (to fry on, or roast it, in case you would like it to be lighter)
In the case of Bravas Sauce:
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon hot smoked paprika (or regular paprika and a pinch of chili flakes)
- 1/2 teaspoon cayenne pepper (to taste)
- 1 tablespoon flour
- 1 cup vegetable or chicken stock
- 1 tablespoon tomato paste
- To taste salt
Optional: Some lemon juice or vinegar (to brighten it up)
Substitutes
- None of the smoked paprika? Sweet paprika + Chile Powder or a small amount of cumin.
- Need it milder? leave out the cayenne, or put only a pinch.
- Nothing but tomato paste? Instead, use a few tablespoons of crushed tomatoes.
Want to cook without frying? Smear the potatoes in olive oil and roast them at 220 o C (430 o F) till they are golden and crisp.
Step 1 : Peel and cut your potatoes into chunks — not too small, not too big. Think “just about one bite” size.
Wash them off with cold water, and take off the superfluous starch by rubbing it with a gentle cloth, using cold water
Step 3: Fries heat up olive oil in large pan. Put the fryer on a high heat (approximately 170-180C / 340-355F), and fry the potatoes, in batches, until golden brown. Use paper towels and drain on paper towels, sprinkle with salt when hot.
Roasting: Dip the potato pieces into olive oil and sprinkle them with salt and lay them on a baking sheet. Bake in a preheated oven at 220 o C (430 o F) approx. 35-40 minutes turning upside down in the middle of the preparation
Step 4: Add 3 tbsp of olive oil into a pan and warm it over medium heat. Put the chopped onion in and cook until soft and golden. Add the garlic and the paprika and toss with the flour. Mix vigorously to make the paste thick
Whisk in tomato paste, then stock (slowly), so as not to make it lumpy
Let it simmer for a few minutes, until thick, about 8-10 minutes. Salt to taste, and, should the flavour be too rich, a little sprinkling of vinegar or lemon-juice.
Step 5: Enjoy your potatoes piping hot one way or another with the sauce as a pour over or in a side dish, to dip (some prefer it to be messy, some prefer it proper, it is your choice!)
Optional: Sprinkles of parsley or a little bit of aioli, making it creamy.
Step 6: Tapas night: You can serve it with other small appetizers such as olives, jam, manchego or chorizo as a complete tapas buffet
What to drink: Patatas bravas goes great with cold beer, cava or even a glass of full-bodied red wine
Add aioli: Always add a drizzle of garlic aioli to the top of the bravas Sauce this is another classic Catalan trick!
Guidelines
- When frying, avoid over crowding the pan especially when preparing potatoes, this is an easy recipe to go mushy
- When using the cayenne and paprika be cautious – a little bit goes a long way
- As it cools, the sauce thickens, therefore avoid serving it cold or reheat it gently
- You should never salt potatoes when they are cooked as they will become soft!
More About Patatas
Seriously, you will be surprised at how cheap this will cost after you make it yourself, and you would then question why you ever spent so much on it when eating out in a tapas restaurant. And it is not complex, but satisfying and frankly, addictive. And what is the best about it? You can work with the heat, the crispiness, even the presentation so that it becomes yours in any way possible.
