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morsels45 said

Patatas bravas

Fried potatoes under a smoky, slightly frightening sauce.

Patatas bravas
Photo: Krista, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make patatas bravas

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the real brava sauce

45 minutes · serves 4 · Easy

What you need

  • 800g waxy potatoes, in 3cm cubes
  • Oil for frying
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika
  • 1 tbsp flour
  • 400ml stock
  • 1 tbsp sherry vinegar
  • 2 garlic cloves

What you do

  1. 1Boil the potato cubes 8 minutes, drain, and dry them completely. Then let them cool — cold, dry potatoes crisp and hot wet ones do not.
  2. 2Sauce: soften the garlic in oil, add both paprikas off the heat so they do not burn, then the flour for a minute.
  3. 3Stock in gradually, whisked, then the vinegar. Simmer 10 minutes until it coats a spoon. No tomato in the Madrid version.
  4. 4Fry the potatoes at 190C until deep gold, 6 minutes.
  5. 5Salt at once and sauce poured over, not under. They go soft in a minute, so carry them straight to the table.

Oven, with a tomato sauce

50 minutes · serves 4 · Very easy

What you need

  • 800g potatoes
  • Oil
  • 1 tin tomatoes
  • Smoked paprika
  • Chilli
  • Garlic
  • Sherry vinegar

What you do

  1. 1Parboil, dry, then roast at 220C for 35 minutes.
  2. 2Blitz the tomatoes with fried garlic, paprika, chilli and vinegar and reduce 10 minutes.
  3. 3Sauce over the hot potatoes at the table.