Patatas Bravas

Whilst Patatas Bravas are a dish famous in the whole of Spain and even worldwide, its origins are not so clear but it started to flourish on the not so far past around the 50’s or 60’s. Some say Madrid was the place to see it come to life. Others say Barcelona. Some make it with just paprika, others include tomato or mix it with ali-oli sauce. But the one thing they all agree with is that it is deliciously simple and hooking.

I started going out for tapas with my friends as a teenager. You may know that in Spain, in any city, there are bars that specialise in certain tapas and there is where you go when you have your cravings. You don’t get a certain tapa in any bar. You may be disappointed.

So, in our early years, we went to this particular run down bar that made the best, bravest potatoes in town. They were crazy hot and we loved them. The place could have done with a makeover and the owners and bar staff could have done with being more polite. But, I guess, it added to the atmosphere. We always had a “cunca” of Ribeiro to go with it. We were like 10 of us teenage kids, piled up around a tiny table, sitting down in small wooden stools and laughing at each rude remark from the owners. We loved it as much as the tapas. I wonder if this place is still open. Now that I think about it, I don’t think it was there when I visited for Christmas. I’ll check again next time and report back.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Patatas Bravas

Servings: 3
Prep Time: 5 mins
Cook Time: 10 mins approx
Difficulty: Easy
Rating: stars
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Credit: The Spaniard’s Kitchen

Ingredients

3 Potatoes, peeled and cut in small irregular pieces

2 tsp Sweet Paprika

1 tsp Hot Paprika

1 tbsp Flour

1 Cup of Vegetable Stock
4 tbsp Olive Oil

Directions

Heat some oil in a pan, add the potatoes and fry (do not overcrowd the pan as they will boil instead and we want them fried)
Once fried, remove with a slotted spoon and set aside.

Put the olive oil in a small deep pan and heat up.

Once hot, take off the heat and add the sweet and hot paprika. Mix.

Then add the flour while stirring at the same time.

Next, we’ll add the stock slowly and mixing (you don’t have to use all the stock if not needed)
We need to achieve a not too thick sauce with an orangery colour.
If the sauce is too liquid, add some cornflour to thicken. If you use this method, you’ll need to put the pan on the heat and continue to stir until it gets a bit of consistency.
Add some salt and mix.
Put the potatoes in a terracotta plate (if you have one) or a ceramic dish.
Pour the sauce over the potatoes evenly with the help of a ladle.
Don’t flood the potatoes with sauce.