Go Back
–+ servings
Patatas bravas - En-tete

Authentic Patatas Bravas

Print Recipe Pin the recipe
5/5 (13)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Espagnole
Servings: 4
Author: Marc Winer

Ingredients

For the potatoes

  • 250 g potatoes for frying
  • olive oil for frying (or sunflower oil)
  • salt

For the brava sauce

  • 4 tablespoons olive oil
  • 1 tablespoon flour
  • 200 ml chicken stock or vegetable stock, or water + MSG + salt
  • 2 cloves garlic peeled, thinly sliced
  • 1 tablespoon sweet paprika
  • 1 teaspoon hot paprika or 1 cayenne pepper
  • salt to season the sauce
  • 3.5 teaspoons sherry vinegar

Procédé

Brava sauce

  • Heat 4 tablespoons of olive oil over medium-low heat. Add the garlic and cook until lightly golden, then remove the saucepan from the heat.
    4 tablespoons olive oil, 2 cloves garlic
    Patatas bravas - Faire dorer légèrement l'ail.
  • Off the heat, add the sweet and hot paprika, then stir until evenly coated in the oil.
    1 tablespoon sweet paprika, 1 teaspoon hot paprika
    Patatas bravas - Ajouter les deux paprikas et remuer pour que l'huile les imprègne.
  • Whisk in the flour until smooth, then return the pan to medium heat and cook for about 2 minutes.
    1 tablespoon flour
    Patatas bravas - Incorporer la farine et bien mélanger.
  • Gradually add the stock, stirring to prevent lumps. Season, simmer until thickened, then stir in the sherry vinegar. Taste, adjust the salt and vinegar, then blend and set aside.
    200 ml chicken stock, salt, 3.5 teaspoons sherry vinegar
    Patatas bravas - Ajouter le bouillon en remuant pour éviter les grumeaux.

Potatoes

  • Peel the potatoes and cut them into bite-size pieces. Rinse under cold water to remove the starch, then drain and dry thoroughly.
    250 g potatoes for frying
    Patatas bravas - Peler les pommes de terre et les couper en morceaux de la taille d'une bouchée.
  • Heat plenty of oil over medium heat (or to 150 °C in a deep fryer). Fry the potatoes for 7 to 8 minutes, until tender, then remove them.
    olive oil
    Patatas bravas - Frire 7 à 8 minutes, jusqu'à ce que les pommes de terre soient tendres, puis retirer.
  • Increase the heat to medium-high (or 170 °C) and fry again for about 2 minutes, until deeply golden. Drain on paper towels and season with salt.
    salt
    Patatas bravas - Frire de nouveau environ deux minutes, jusqu'à ce qu'elles soient dorées.
  • Spoon the brava sauce over the potatoes and serve immediately (or serve the sauce on the side).
    Patatas bravas - Servir aussitôt.

Notes

This recipe recreates the patatas bravas served in Madrid bars: the sauce contains no tomato and relies on olive oil, flour, stock, and paprika. Be sure to add the paprika off the heat, as it turns bitter if it burns.
Serve the sauce to taste, either spooned over the potatoes or on the side. You can also add aioli, adjust the balance of sweet and hot paprika, or make a tomato-based variation.
Very important: taste the sauce at the end and adjust the salt and vinegar before blending it.
Did you make this recipe?Tag @marcwiner on Instagram!