Patatas Bravas
Spain's most popular tapa. Crispy fried potatoes smothered in a slightly spicy, smoky paprika sauce.
History & Cultural Importance
Originating in the taverns of Madrid, "Fierce Potatoes" (Patatas Bravas) are a staple in every tapas bar across Spain. It's one of the few Spanish dishes that incorporates a real kick of spice.
Step-by-Step Instructions
1. Make the Bravas Sauce
Heat 2 tbsp of olive oil in a pan. Add the flour and cook for 1 minute. Lower the heat and stir in the sweet and hot paprika. Cook for 15 seconds (do not burn!). Whisk in the vegetable broth until smooth and thickened. Season with salt. Set aside.
2. Prep the Potatoes
Peel potatoes and cut them into bite-sized irregular cubes (about 1 inch).
3. First Fry (Blanching)
Heat a deep pan of olive oil to medium-low (around 320°F/160°C). Fry the potatoes slowly for about 10-12 minutes until tender inside but not browned. Remove and drain on paper towels. Let cool slightly.
4. Second Fry (Crisping)
Turn the oil heat up to high (around 375°F/190°C). Flash fry the potatoes for 2-3 minutes until golden brown and intensely crispy. Drain and salt immediately.
5. Serve
Plate the hot, crispy potatoes and drizzle generously with the warm Bravas sauce. Traditionally, garlic aioli is also dolloped on top!
💡 Pro Chef Tips
Authentic Bravas sauce does NOT contain tomatoes! It is traditionally a velouté made from flour, olive oil, paprika, and broth. The double-fry method is mandatory for the perfect fluffy-inside, crispy-outside potato.