Hey there, it’s Jacob Allen from Beyond the Bayou Blog. Today, I’m excited to share a dish that holds a special place in my heart—Patatas Bravas. It’s more than just a recipe; it’s a journey back to my early culinary adventures and fond memories of discovering new flavors.
Back in my university days, my friends and I often gathered in our tiny kitchen, eager to explore beyond the usual dining hall fare.
One afternoon, we stumbled upon Patatas Bravas while flipping through an old cookbook we found at a thrift shop. Intrigued by its Spanish roots and promise of bold flavors, we decided to give it a shot.
As we chopped potatoes and simmered the spicy bravas sauce, our cramped kitchen filled with tantalizing aromas. It was a collaborative effort, with each of us bringing our own flair to the dish. Serving it alongside a refreshing sangria was the perfect complement.
Now, whenever I make Patatas Bravas, it’s not just about the taste of crispy potatoes and tangy sauce; it’s about those cherished moments of friendship and culinary discovery.
Join me in savoring this classic tapas dish and creating your own unforgettable kitchen memories!
Patatas Bravas Recipe
Equipment
- Baking sheet
- Pan
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 kg Potatoes peeled and cut into cubes
- 3 Tbsp Olive Oil
- Salt and Pepper to taste
- For the Bravas Sauce:
- 2 Tbsp Olive Oil
- 1 Onion finely chopped
- 2 Garlic cloves minced
- 1 Tsp Smoked Paprika
- 1/2 Tsp Hot Paprika optional, adjust to taste
- 1 Tbsp Tomato Paste
- 1/2 Cup Tomato Sauce
- 1 Tbsp Red Wine Vinegar
- Salt and Pepper to taste
- Pinch of Sugar
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the cubed potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes until crispy and golden.
- Meanwhile, prepare the bravas sauce. Heat olive oil in a pan over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, smoked paprika, and hot paprika (if using). Cook for another minute until fragrant.
- Stir in tomato paste, tomato sauce, red wine vinegar, salt, pepper, and sugar (if using). Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Once potatoes are done, transfer them to a serving dish. Pour the bravas sauce over the potatoes.
- Serve hot as a delicious tapas dish or side.
Notes
- Ensure potatoes are evenly coated with olive oil for crispiness.
- Adjust the amount of hot paprika based on your spice preference.
Nutrition
Time For My Personal Tips!
Tip 1: For extra crispy potatoes, parboil them for 5 minutes before roasting.
Tip 2: Experiment with different varieties of potatoes for varied textures.
Tip 3: Add a touch of honey to the bravas sauce for a hint of sweetness.
Tip 4: Garnish with chopped parsley or cilantro for a fresh twist.
Variations to Try:
- Seafood Bravas: Add shrimp or squid to the sauce for a seafood twist.
- Vegan Option: Substitute the olive oil for cooking and ensure tomato paste and sauces are vegan-friendly.
- Cheesy Bravas: Sprinkle-grated Manchego cheese over the potatoes before serving for a creamy touch.
