Traditional Spanish Dishes
Prepare Bravas Potatoes, a Spanish Classic
Golden and crispy bravas potatoes, tender on the inside and accompanied by a homemade smoked paprika, tomato, and vinegar sauce. A Spanish tapa that is economical, flavorful, and perfect for sharing.
Prepare this homemade version of a classic Spanish tapa with double frying and a slightly spicy bravas sauce. The recipe serves four people and allows you to adjust the intensity of the smoked paprika to taste.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of potatoes
- ✓300 ml of olive oil for frying
- ✓Salt to taste
- ✓Chopped fresh parsley to finish
- ✓4 tablespoons of olive oil for the sauce
- ✓1 medium onion
- ✓2 cloves of garlic
- ✓1 tablespoon of wheat flour
- ✓1 teaspoon of sweet smoked paprika
- ✓1 teaspoon of spicy smoked paprika
- ✓500 ml of chicken or vegetable broth
- ✓2 tablespoons of crushed tomato
- ✓1 tablespoon of wine vinegar
- ✓1/2 teaspoon of salt for the sauce
02
Step-by-step method
- 01
Cut the potatoes
Peel the potatoes and cut them into cubes of about 3 centimeters, trying to make them all roughly the same size. Leave them in a bowl of cold water for about ten minutes.
- 02
Chop the base
Peel and finely chop the onion and garlic cloves.
- 03
Sauté the onion and garlic
Heat 4 tablespoons of olive oil in a saucepan over medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes, stirring occasionally, until it is soft and translucent. Add the garlic and cook for another minute.
- 04
Add flour and smoked paprika
Add the flour and stir for one minute. Remove the saucepan from the heat for a few seconds, add the sweet and spicy smoked paprika, and mix quickly to avoid burning.
- 05
Cook the sauce
Return the saucepan to medium heat and gradually add the broth, stirring to dissolve the lumps. Add the crushed tomato and let it simmer gently for 10 to 15 minutes, until it thickens slightly and acquires a deep red color.
- 06
Adjust and blend
Add the wine vinegar and taste for salt. Leave the sauce rustic or blend it until you get a fine texture; you can also strain it. Keep it warm over very low heat, without boiling vigorously.
- 07
Dry the potatoes
Drain the potatoes and dry them completely with a clean cloth or paper towels before frying them.
- 08
First fry
Heat the 300 ml of olive oil to about 150 °C. Fry the potatoes in batches for 8 or 10 minutes, until they are tender in the center but still pale on the outside. Remove them and let them drain; repeat the process with all of them.
- 09
Drain the first batch
Remove the potatoes with a slotted spoon and let them drain on a rack or paper towels before the second fry.
- 10
Heat the oil
Increase the oil temperature to about 185 °C. Without a thermometer, it should be clearly hotter and make the potato sizzle when it enters, without smoking.
- 11
Complete the double fry
Fry the potatoes again in batches for 3 or 4 minutes, stirring them gently, until they are golden and crispy on all sides.
- 12
Assemble and serve
Drain the potatoes well and season them with salt while they are still warm. Place them in a dish, add the hot bravas sauce without covering them completely, and finish with chopped fresh parsley. Serve immediately.
- Dry the potatoes very well before introducing them into the oil to reduce splashing and improve the result.
- The double fry provides a tender interior and a crispy surface.
- Reduce the spicy smoked paprika and replace it with sweet smoked paprika if you prefer a milder sauce.
- You can use vegetable broth instead of chicken broth.
- Keep the handle of the pan facing inward and never add water to hot oil.