Patatas Bravas

A Taste of Spain: Patatas Bravas with Bold & Spicy Brava Sauce

Ah, patatas bravas. The name itself conjures up images of vibrant tapas bars in Spain, bustling with conversation and the aroma of sizzling garlic and smoky paprika. These iconic potato wedges, bathed in a spicy and flavorful brava sauce, are a true Spanish staple, and for good reason. They’re the perfect combination of crispy, creamy, and boldly spiced, making them an irresistible appetizer or side dish.

Recently, we had the pleasure of indulging in some truly phenomenal patatas bravas at Tasty & Sons, a charming restaurant in Portland, Oregon. Their rendition was a symphony of textures and flavors, featuring perfectly fried potato wedges topped with a fried egg and a brava sauce that packed a satisfying punch. Inspired by this culinary experience, we’re bringing the taste of Spain right to your kitchen with this easy-to-follow patatas bravas recipe.

Beyond the Wedge: A Dive into History and Variations

While the exact origin of patatas bravas remains shrouded in some mystery, their popularity throughout Spain is undeniable. The name itself translates to “brave potatoes,” which some believe is a reference to the bold and fiery nature of the sauce.

There are countless variations of patatas bravas found across Spain, each region adding its own unique twist. Some versions feature a romesco sauce made with tomatoes, peppers, and nuts, while others incorporate chorizo or even mayonnaise.

Our recipe stays true to the classic brava sauce made with smoked paprika, cayenne pepper, onions, and tomato paste, offering a flavorful and slightly spicy experience.

Watch how to make this recipe!

For a visual guide and additional tips, be sure to watch my how-to video. In the video, I’ll walk you through each step of the process, from parboiling the potatoes to creating the flavorful brava sauce.

The Key to Crispy Perfection: A Two-Step Frying Process

The secret to achieving perfectly crispy patatas bravas lies in the two-step frying process. Here’s a breakdown of the steps:

  • Parboiling: This involves boiling the potato wedges for a few minutes to partially cook them. This helps to soften the interior while ensuring the exterior crisps up beautifully during frying.
  • Double Fry: After parboiling, the potatoes are fried once at a lower temperature to gently cook them through. Then, they are fried again at a higher temperature to achieve that golden brown, crispy perfection.

The Art of the Brava Sauce: Balancing Spice and Flavor

The brava sauce is the heart and soul of this dish. Our recipe creates a flavorful sauce with a subtle kick, but feel free to adjust the amount of cayenne pepper to suit your spice preference. Here are some additional tips for the sauce:

  • Sauté the aromatics: Sautéing the onions and garlic before adding the other ingredients allows them to release their flavors and create a deeper and more complex base for the sauce.
  • Use high-quality smoked paprika: Smoked paprika adds a distinctive smoky depth to the sauce. Look for Spanish paprika for the most authentic flavor.
  • Simmer for depth: Simmering the sauce allows the flavors to meld together and create a richer and more cohesive taste.

A Touch of Decadence: The Fried Egg (Optional)

While not traditionally included in all patatas bravas variations, adding a fried egg on top takes this dish to a whole new level. The creamy yolk adds a touch of decadence and richness that beautifully complements the spicy sauce and crispy potatoes.

More Than Just a Dish: A Culinary Adventure Awaits!

Making patatas bravas at home is a fun and rewarding experience. It allows you to experiment with spice levels, explore different topping options, and personalize the dish to your taste. So, grab your potatoes, fire up the stove, and embark on your own culinary adventure to Spain with this delicious patatas bravas recipe!

¡Buen provecho!

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Patatas Bravas Recipe

Patatas Bravas

Recipe by Jason Hill – CookingSessions.com
This video shows how to make patatas bravas — a delicious brunch recipe I've enjoyed during my many travels.
Also known as potatoes bravas, or papas bravas, this recipe is made from roasting yukon gold potatoes in a cast iron pan, then topping it with a spicy paprika sauce and fried egg. If you're looking for something different to serve for breakfast or brunch, this is it.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Breakfast
Cuisine Spanish
Servings 4

Ingredients
  

  • 2 pounds small red and gold potatoes cut in halves or quarters
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to your taste
  • 1 fried egg per serving

Patatas Bravas Sauce

  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt
  • 1 1/2 cup chicken stock
  • 1/2 yellow onion chopped
  • 1 tablespoon all purpose flour
  • 3 cloves garlic or 1 1/2 teaspoon garlic-shallot puree
  • 1 bay leaf
  • 1/2 teaspoon tomato paste
  • 2 tablespoons butter

Instructions
 

Make the Sauce

  • Over medium high heat, melt 2 tablespoons butter. Add chopped onions and saute for 2 minutes. Add garlic and tomato paste.
  • After 5 minutes, add bay leaf, smoked paprika, cayenne and flour. Mix well until incorporated.
  • Whisk in chicken stock until it comes back to a boil.
  • Set to simmer about 10 minutes, or until it slightly thickens. Remove bay leaf.
  • Blend in blender or food processor until smooth.

Prepare the Potatoes

  • Wash potatoes, and cut into even sizes. Toss in a bowl with olive oil, salt and pepper.
  • Place in 400 F oven in single layer, roast for about 1 hour. Turn once after 30 minutes.
  • Remove potatoes from oven when nice and crispy. Add potatoes to sauce and heat over medium heat. Season with pepper and salt to your taste.
  • Serve potatoes topped with a fried egg, and add more sauce on top. Enjoy!
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Keyword appetizers, breakfast, brunch, potatoes, Spanish food, Tapas
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Be sure to watch my video on how it’s made!

AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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