Patatas bravas – a wonderful classic from the Spanish kitchen. Crisp fried potatoes topped with a spiced tomato and paprika sauce and aioli. Perfect as a side with dinner, on the tapas table or for lunch.
Traditionally, bravas sauce is made with stock rather than chopped tomatoes – but I personally prefer the flavour the tomatoes bring, so that is what you will find in this recipe.
I use sweet paprika, smoked paprika and hot paprika in my bravas sauce. Adjust the hot and smoked paprika to your own taste – how spicy and smoky you want the sauce is a matter of preference.
The bravas sauce can also be made ahead and kept in the fridge, where it will easily keep for 4-5 days. Warm it through before serving – that is when the dish tastes best.
Cook the potatoes in the oven or air fryer – or fry them until crisp in a pan in plenty of neutral oil.
Patatas Bravas
Ingredients
Fried potatoes
- 4 large baking potatoes
- 2 tbsp vinegar
- Oil
- Salt
Bravas sauce
- 1 tin chopped tomatoes or polpa (finely crushed tomatoes)
- 1 large onion, roughly chopped
- 3 cloves garlic, finely chopped
- 75 ml water
- 2 tsp sweet paprika
- 1/2-1 tsp smoked paprika
- 1/2-1 tsp hot paprika
- 1/2 tsp chilli flakes
- 1/2 tsp sugar
- 1 tsp sherry vinegar – or red wine vinegar
- 3 tbsp olive oil
- Salt and pepper
To serve
- Aioli – click here for the recipe
- Finely chopped parsley
Method
Fried potatoes
- Peel the potatoes and cut them into large cubes.
- Put them in a bowl of ice-cold water, add the vinegar and leave them to soak for at least 30 minutes – longer if you can.
- Drain the potatoes, dry them thoroughly in a tea towel and toss them with a couple of tablespoons of oil.
Fried potatoes – cooking in the air fryer
- Preheat your air fryer for 5 minutes at 200°C.Tip in the potatoes and cook for about 35 minutes, shaking the basket once along the way.Season with salt once cooked.
Fried potatoes – cooking in the oven
- Spread the potatoes on a baking tray lined with baking parchment and bake in a preheated oven at 200°C (conventional oven, top and bottom heat) for about 40-45 minutes, until crisp and golden. Turn them a couple of times along the way.Season with salt once cooked.
Bravas sauce
- Heat the oil in a small saucepan and sauté the onion and garlic over medium heat until the onion is translucent.
- Add the spices and heat through for about a minute before adding the chopped tomatoes, sugar and water. Let the sauce simmer briskly over fairly high heat for 5 minutes, stirring regularly.
- Add the sherry vinegar and season to taste with salt and pepper.
- Blend the sauce until completely smooth, and adjust the consistency if needed. The sauce should be creamy.*The sauce can be made ahead and kept in the fridge. Warm it slightly before serving – it gives the best result.
To serve
- Tip the hot, crisp potatoes onto a plate – remember to season with salt.
- Pour over the sauce – add as much as you like and serve any remaining sauce on the side.
- Top with aioli and finely chopped parsley.
Nutrition
Premium
Hej.
Kan jeg lave kartoflerne dagen før , og hvordan bevarer jeg så sprødheden ?
Mvh Majbritt
Hej Majbritt
Du kan desværre ikke bevare kartoflerne sprøde til dagen efter – de vil blive bløde når de kommer på køl.
Warm wishes, Dianna
Intet mindre end fantastisk og man ryger direkte tilbage til dejlige Spanien
Tak for endnu en dejlig opskrift, hos dig går man aldrig gal i byen ❤️
Hej Dianna
Kan jeg lave kartoflerne dagen før og hvordan varmer jeg dem bedst op for at bevare sprødhed?
Mvh.
Judy
Hvad gør/betydning har eddiken, der er ikke en forklaring til hvorfor
Hej Anders
Eddiken sørger bl.a. for at holde på kartoflerne så de ikke smatter ud under tilberedning, og gørligledeskartoflerne ekstra sprøde i overfladen 🙂
Dbh Dianna