Patatas bravas also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into about 2 centimetre irregular shapes and then fried in oil and served warm with a sauce such as a spicy tomato sauce or a mayonnaise. This dish is commonly served in restaurants and bars throughout Spain, where it is traditionally accompanied by a shot of Orujo or a glass of wine. It is one of the spiciest dishes served in Spain.
The potatoes are boiled in salted water for several minutes to tenderise them. They are then rubbed dry and deep fried.
Preparation of the accompanying sauce varies by city. In Burgos, the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which give it bite. This sauce also accompanies Patatas Alioli, a form of fried potato prepared with mayonnaise and garlic.
In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chilli, and vinegar. In these areas, the dish is traditionally served alongside Allioli.
Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato. It is frequently consumed as part of tapas.
The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another popular variation is the Tortilla Brava: a Spanish omelette topped with the spicy sauce.
The same sauce is sometimes served over mussels. This dish is known as Mejillones en Salsa Brava.
Patatas Bravas Recipe
- 3 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 225 g can chopped tomatoes
- 1 tablespoon tomato purée
- 2 teaspoons sweet paprika
- good pinch chilli powder
- pinch sugar
- chopped fresh parsley, to garnish
- 900g potatoes
- 2 tablespoon olive oil
- Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
- To serve, preheat the oven to 200°C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting pan and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
- Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.