Patatas Bravas

Crisp olive oil-fried potatoes topped with a spicy tomato sauce flavored with hot pimentón and sharpened with vinegar.

Cook Time

25 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

0.5
tsp

Tabasco Sauce

1
tbsp

Red Wine Vinegar

125
ml

Tomato Sauce

NutsSeeds

1
tsp

Pimentón Picante

smoked hot Spanish paprika plus extra for serving

0.5
tsp

Chilli Flakes

crushed dried

1
pinch

Salt

for seasoning and water

OilsFats

3
tbsp

Olive Oil

for the sauce

180
ml

Olive Oil

for shallow frying

Vegetables

1.5
kg

Potatoes

floury variety like Maris Piper, peeled and cut into small pieces

Steps

Heat 3 tbsp olive oil over low heat and mix in pimentón, chilli flakes, Tabasco, and vinegar.
Stir in the tomato sauce, season with salt and pepper, and thin with water if needed.
Boil the peeled potato pieces in salted water for 6-7 minutes until just tender.
Drain the potatoes thoroughly.
Heat 180ml olive oil in two non-stick pans and fry potatoes in a single layer for 10-12 minutes.
Turn potatoes regularly until they are crisp, golden-brown, and sandy in texture.
Transfer potatoes to plates, drizzle with sauce, and garnish with a pinch of pimentón.