Patatas Bravas (Spicy Potatoes)
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons olive oil, plus more for frying the potatoes
- 1 small onion(s), diced
- 2 cups crushed tomatoes
- 1 tablespoon(s) sweet paprika
- 1/2 tablespoon(s) hot smoked paprika
- 2 tablespoons sherry vinegar
- Salt, to taste
- 1/4 cup(s) mayonnaise or aioli (optional)
Instructions
- Parboil the potatoes by placing them in a large pot of salted water. Bring the water to a boil and cook the potatoes for 5 minutes.
- Drain the potatoes and chill in the refrigerator until cool, or overnight.
- Make the brava sauce by sautéing the onion in the olive oil until softened and translucent. Add the crushed tomatoes, sweet and hot paprika, sherry vinegar and salt. Cook on low heat for 15 minutes.
- Puree the sauce in a blender until smooth, then keep it warm on the stove. Heat 1 inch of olive oil in a large skillet on medium-high heat. Once hot, add the chilled potatoes and fry, tossing often, until they’re golden brown.
- Remove the potatoes to a plate covered with several layers of paper towels to drain. Salt generously.
- Serve the potatoes hot and drizzled with brava sauce and, if you like, a spoonful of mayonnaise or aioli on top.
Notes
Few dishes are as ubiquitous on Spanish tapas menus as patatas bravas. These fried potatoes are made special by the slight heat of the brava sauce and sometimes a dollop of creamy mayonnaise. Though the recipe varies from bar to bar, the most traditional brava sauce is made simply from sweet and spicy paprika in chicken broth thickened with flour. This adaptation draws on those flavors but uses tomato as a base.