To me, food is as much about the moment, the occasion, the location and the company as it is about the taste … Check This Amazing Recipe: Easy patatas bravas
How to Make Easy patatas bravas
less than 30 mins
10 to 30 mins
Serves 8–10 as a tapas
For the salsa brava
- 3 tbsp olive oil
- 1 tsp pimentón picante (hot Spanish smoked paprika
- ½ tsp crushed dried chilli
- ½ tsp Tabasco
- 1 tbsp red wine vinegar
- 125ml/4fl oz tomato
For the potatoes
- 1.5kg/3lb 5oz floury potatoes
- 180ml/6fl oz olive oil
For the salsa brava, heat the olive oil over a low heat, add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary).
Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well.
Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture.
Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins.