Patatas Bravas are a lovely and simple dish. It is usually served as a Tapa, and free in many places when you get a beer.
The secret is the sauce and crispy potatoes. I have to say I am very proud of my sauce, it transported me to a Madrid bar with the first bite.
And with a very Spanish dish is coming a very Spanish musician, and one of the greatest guitarists: Paco de Lucia playing Entre Dos Aguas
Ingredients
- 4 Potatoes.
- 1 Onion.
- 1 Garlic Clove.
- A small piece of Cured Ham (obviously, I used Iberico).
- 1 Can of Peeled Tomatoes.
- 1 Table spoon Pimenton.
- 1 Tea spoon Cayene Pepper.
- 1 Table spoon Flour.
- 1 Tea spoon White Sugar.
- 1 Table spoon White Wine Vinegar.
- Salt.
- Olive Oil.
Preparation
We are going to start with the Salsa Brava:
Chop the onion and garlic.
In a pan with a bit of olive oil put the onion, garlic, cayene and the piece of Ham. Fry at low heat until soft.
Add the Pimenton and flour. Stir for 1 minute and add the tomato. Cook for 10 minutes. Add the sugar, stirr and cook 4 more minutes.
Remove from the heat. Add the vinegar and mix. Season.
Discard the piece of ham and put the sauce in the blender. Blend until smooth.
Ready to go.
The potatoes are easy. Just peel and cut them in cubes. Fry them in hot olive oil. Season.
To serve them just put a few potatoes and add the Salsa Brava on top.
cuminseeds said:
Beautiful picture. The use of Iberico is very interesting – will definately be trying that!
fromthefamilytable said:
Beautiful images. Great recipe. My daughter brought back a recipe for patatas bravas from her summer stays in Tarragona years ago. Now she makes them in her restaurant.
beginsatsundown said:
I cannot wait to try this recipe. I love patatas bravas.
Raul said:
The pix look great. I love patatas bravas but have never thought to try to make them. That will now change!
viveka said:
Wonderful photo … and I love spuds in all forms and shapes. Will try the sauce !
girlinafoodfrenzy said:
Love the way you’ve lined up those batons along with those nuggety jewels of salt there. Looking good! (plus the sauce sounds spicy, which I love!)
Villy said:
I think this is the prettiest presentation of patatas bravas I’ve ever seen!
acorninmykitchen said:
Thank you all! Try it and send me your thoughts. I am mad about this sauce…nearly explode the other night.
susannye said:
Sounds delicious … and your presentation is beautiful! Many thanks – Susan
baconbiscuit212 said:
Your patatas bravas look so good. I love how you plated it too. Very modern!
It’s great to see that you make your own sauce. It’s really the sauce that makes this tapa, and yours looks wonderful.
whilehewasout said:
Well I justa HAVE TO make this and not let my Spanish boyfriend eat it all alone! THanks for the recipe, I was looking for a salsa for a while now.
acorninmykitchen said:
I hope you enjoy it!
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Rhonda Sittig said:
Thanks for the post. Love patatas bravas and also Paco de Lucia — We lived in spain for several years, just visited back a couple weeks ago.
wanderluster said:
Great stuff, I’d been in Spain a couple of times and patatas bravas is one of my favourite tapas. As everything simple, it’s tricky to cook it right, but when you do is delicious! Will be trying this… the presentation is very posh.. love it.
acorninmykitchen said:
Thanks!! I am in love with the Bravas sauce…give it a try.
wanderluster said:
Btw… do you know what can be a good substitution for pimenton? I live in the UK and I’m not sure I can find it here.
acorninmykitchen said:
The closest thing to Pimenton is Paprika. But is has nothing to do with Pimenton. In the UK should be very easy to find it, Tesco is seling it. Look for the one with the “Pimenton de La Vera” stamp, it is the best one.
Liv said:
I’ve justed watched Rick Stein cook these – your version looks so cool! Definitely on the menu at my next dinner party!
acorninmykitchen said:
I have tried many sauces for Bravas in many places in Spain but this one is the winner. Enjoy!
eatingcoventgarden said:
Thanks for following my blog. I love this recipe. Recently had patatas bravas at Tendido Cuatro in London where the chef had put the sauce inside the potatoes. Really clever and so delicious!
acorninmykitchen said:
Thanks! That sounds interesting…
Hamilton Courtney said:
Lovely, elegant presentation. Look fabulous, remind me of my recent trip to Barcelona.
Laura S. said:
I really want to try this dish! Is the pimenton picante, agridulce, or dulce?
acorninmykitchen said:
I used agridulce from La Vera. The best one.
Gerard Villanueva said:
Sounds great! Is it still Patatas Bravas if made without the ham?
acorninmykitchen said:
I am sure it will lovely without the ham. Enjoy it!