Patatas Bravas (Spanish Crispy Potatoes with Spicy Sauce)2012-09-11
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 60m
Patatas bravas, crispy potatoes with a spicy tomato-based sauce, is a staple of Spanish tapas, and a dish that you can find in just about every tapas bar in Spain. It’s traditionally deep fried, but when I make patatas bravas at home, I lighten it up by parboiling the potatoes and then tossing them with kosher salt (which roughens up the surface and gives you a crispier result), adding a little olive oil, and then roasting at relatively high heat – it takes longer than frying, but the results are just about as good, and you use a lot less oil.
As for the bravas sauce, I’ve tried a whole bunch of different ways to get that distinctively Spanish flavor – I’ve grated tomatoes and simmered them with spices and tried making a spicy tomato sauce and then pureeing it – and in the end what I found was closest to what I had in Madrid was just ketchup and sriracha, with a little pimentón (Spanish smoked paprika) mixed in (though that’s totally optional). I use a 3:1 ratio of ketchup to sriracha, which is a little on the spicy side, but feel free to increase or decrease the hot sauce according to your taste.
You can serve these as an appetizer or a side dish, but they’re best with a bunch of other plates of things (olives, roasted peppers, pickles, bread, whatever) to share.
- 2 medium Russet potatoes
- 1 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 3 tablespoons ketchup
- 1 tablespoon sriracha, or to taste
- 1/4 teaspoon pimentón (Spanish smoked paprika), optional
Preheat the oven to 425 degrees. Peel the potatoes, and cut into bite-sized pieces. Put the potatoes in a pot, add cold water to cover, and swirl the potatoes around with your hand to remove excess starch. Drain, then cover the potatoes with cold water, cover, put on the stove, and bring to a boil over high heat. Remove the cover, turn the heat down to medium high, and boil the potatoes until just barely tender, 5-8 minutes.
Drain the potatoes in a colander. Add the kosher salt, and toss with the salt. Transfer the potatoes to a bowl, add the olive oil, and toss to coat. Put the potatoes on a baking sheet (I lined mine with a Silpat so they didn't stick, but you could use parchment paper, or nothing). Put in the oven, and roast, turning and tossing occasionally, until crispy and golden brown, around 40-50 minutes.
Meanwhile, make the bravas sauce: put the ketchup, sriracha, and pimentón (if using) in a small bowl, and stir to combine.
When the potatoes are done, transfer them to a platter, add a little kosher salt, and serve with the bravas sauce on the side, or drizzled over the top.
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