Patatas Bravas — crispy cubes, real bravas sauce

Name: Patatas Bravas — crispy cubes, real bravas sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 as a tapa
Cuisine: Spanish
Ingredients: 800 g potatoes, cut into 3 cm cubes; 4 tbsp olive oil; 1 tsp sweet paprika + ½ tsp hot paprika; 200 g crushed tomato; 1 garlic clove, 1 tsp sherry vinegar; 4 tbsp mayonnaise + 1 garlic clove grated (quick aioli); Salt

Spain’s most-ordered tapa: fried potato cubes with a smoky, spicy tomato sauce and aioli. The oven method below gets genuinely crisp potatoes without a deep fryer.

Prep 15 minCook 40 minServes 4 as a tapaeasy

290

Calories

Protein

38g

Carbs

14g

Fat

Approximate, per 1 tapa ración (~200g). Values vary by recipe and portion.

Ingredients

·800 g potatoes, cut into 3 cm cubes
·4 tbsp olive oil
·1 tsp sweet paprika + ½ tsp hot paprika
·200 g crushed tomato
·1 garlic clove, 1 tsp sherry vinegar
·4 tbsp mayonnaise + 1 garlic clove grated (quick aioli)
·Salt

Method

1
Soak the potato cubes in cold water 15 minutes, then dry very well.
2
Roast at 220°C with olive oil and salt, 35–40 minutes, turning once, until deeply crisp.
3
Simmer the tomato with both paprikas, garlic and vinegar, 10 minutes, until thick. Blend smooth.
4
Mix mayonnaise with the grated garlic for the quick aioli.
5
Serve potatoes hot: bravas sauce under or over, aioli in ribbons, never mixed to mush.