Patatas bravas
Patatas bravas are golden potatoes with a spicy tomato and paprika sauce. This home version parboils then roasts the potatoes, leaving them soft inside with crisp, rough edges.
How to make it
Prepared 0 of 6 steps
Prepare the potatoes
Heat the oven to 220 °C. Peel the potatoes and cut into cubes about 3 cm across. Add to boiling water with half the salt. Once the water returns to the boil, cook for 5 minutes, then drain.
Dry the surface
Return the potatoes to a dry, hot pan for 1 minute without a lid and shake gently so that their edges become slightly rough. Mix with 30 ml of oil and remaining salt, spread in a single layer on a baking sheet.
Bake until crispy
Bake the potatoes for 35–45 minutes, turning once in the middle. The pieces should be golden on several sides and fully soft inside. Do not pile them high: steam will prevent a crust from forming.
Make the sauce base
While the potatoes are baking, sauté finely chopped onion in the remaining 25 ml of oil for 6–7 minutes. Add garlic for 30 seconds, then paprika, chili and tomato paste. Stir quickly to prevent the dry spices from burning.
Reduce and puree the sauce
Add mashed tomatoes, sugar, and vinegar. Cook on low heat for 12–15 minutes, stirring occasionally, until a thick smooth paste forms. Remove from heat and puree with an immersion blender to a uniform consistency.
Coat the pork just before serving
Plate the hot potatoes and spoon over some spicy sauce, leaving some crisp edges uncovered. Sprinkle with the listed chopped parsley and serve immediately. This version contains no mayonnaise, aioli or chorizo.
Little hint
Sauce is applied at the end: potatoes that sit in a tomato-based sauce for too long lose their crispness. The spiciness can be adjusted according to the strength of the specific ground chili; paprika contributes mainly to aroma and color.
Frequently asked questions
What should I watch out for when cooking?
Sauce is applied at the end: potatoes that sit in a tomato-based sauce for too long lose their crispness. The spiciness can be adjusted according to the strength of the specific ground chili; paprika contributes mainly to aroma and color.
How should I prepare the ingredients?
Heat the oven to 220 °C. Peel the potatoes and cut into cubes about 3 cm across. Add to boiling water with half the salt. Once the water returns to the boil, cook for 5 minutes, then drain.
