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patatas-bravas-master

Best Spanish Patatas Bravas Ever!

If you go anywhere in Spain and visit a tapas bar or cafe, they will ALWAYS offer the best roasted potatoes in Spain with awesome sauce. They call it Patatas Bravas and it’s one of the dishes that will determine if you ever go back. When they get it right, they have customers for life! And this recipe delivers the best version of that dish. Perfectly roasted, crunchy potatoes with a little bit of spicy tomato sauce. My thanks to Kenji López-Alt who taught me the magic of making these potatoes extra crunchy!

patatas-bravas-master

Ingredients

2 pounds of potatoes
5 tablespoons of extra virgin olive oil
4 cloves of garlic, minced
fresh rosemary
black pepper
3 tablespoons of extra virgin olive oil (for the bravas sauce)
1/2 minced onion
1/4 teaspoon of cumin
1/4 teaspoon of sumac
1/2 teaspoon of sweet paprika
1/2 teaspoon of spicy paprika
marash chili (to taste)
400 grams of finely chopped tomatoes in their juice
splash of sherry vinegar
honey (to taste)
salt (to taste)
parsley (for garnish)

Instructions

1

Preheat the oven to 450 degrees Fahrenheit.

2

In a pot of boiling water, add 1 and a half tablespoons of salt, half a teaspoon of baking soda, and the potatoes.

3

Boil for about 5 minutes until the potatoes are tender. Remove them from the water and let them cool slightly.

4

In a large bowl, combine 5 tablespoons of extra virgin olive oil, minced garlic, fresh rosemary, and black pepper. Stir to mix well.

5

Strain the garlic bits from the oil and pour the oil over the potatoes, making sure they are well coated.

6

Toss the potatoes in the oil, ensuring that the edges are coated and slightly rough.

7

Spread the potatoes evenly on a roasting pan and bake in the preheated oven for about 20 minutes, or until they are crispy and brown.

8

While the potatoes are roasting, prepare the bravas sauce. Heat 3 tablespoons of extra virgin olive oil in a pan.

9

Add minced onion and cook until translucent.

10

Add garlic, cumin, sumac, sweet paprika, spicy paprika, Marash chili, and toast the spices in the olive oil for a minute.

11

Stir in the finely chopped tomatoes, sherry vinegar, honey, and salt. Cook the sauce until it becomes jammy, for about 15 minutes.

12

Transfer the sauce to a blender and blend until smooth.

13

Once the potatoes are done, toss them with the crispy garlic mixture.

14

To serve, drizzle a little bit of the bravas sauce over the potatoes.

15

Garnish with parsley for a pop of color.

And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!

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