Patatas Bravas with Spicy Brava Sauce

Classic Spanish tapas: crispy fried potatoes topped with a smoky, spicy brava sauce.

Prep Time

15 minutes

Total Time

40 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.84/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1kgPotatoes(Use waxy potatoes like Yukon Gold or red potatoes)

£0.90

1cupOlive Oil(For frying)

£1.20

0.5mediumOnion(Finely chopped)

£0.20

2clovesGarlic(Minced)

£0.15

2teaspoonsSmoked Paprika(Adds a smoky flavor)

£0.10

1teaspoonSweet Paprika(Adds sweetness and color)

£0.05

0.3teaspoonCayenne Pepper(Adjust to your spice preference)

£0.03

2tablespoonsTomato Paste

£0.10

0.5cupChicken or Vegetable Broth

£0.15

1tablespoonRed Wine Vinegar

£0.05

0.5teaspoonSugar(Balances the acidity)

£0.01

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

2tablespoonsMayonnaise (Optional)(For serving, drizzle on top)

£0.08

1tablespoonFresh Parsley (Optional)(Chopped, for garnish)

£0.30

Total Cost

£3.35

£0.84 per serving

Instructions

1.
Peel and dice the potatoes into 1-inch cubes.
2.
Heat the olive oil in a frying pan or deep fryer to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Remove from the oil and drain on paper towels. Season with salt.
3.
While the potatoes are frying, prepare the brava sauce. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4.
Add the garlic and cook for another minute until fragrant.
5.
Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
6.
Add the tomato paste and cook for 1 minute, stirring constantly.
7.
Pour in the chicken or vegetable broth and red wine vinegar. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
8.
Stir in the sugar, salt, and pepper to taste. Blend the sauce with an immersion blender or in a regular blender until smooth. If the sauce is too thick, add a little more broth to reach your desired consistency. Adjust seasoning to taste.
9.
To serve, place the fried potatoes on a plate and drizzle generously with the brava sauce. Optionally, drizzle with mayonnaise and garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (375g)

650 kcal / 2720 kJ

Carbs

48g

18% of RDA

Fat

50g

71% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra crispy potatoes, soak the diced potatoes in cold water for 30 minutes before frying to remove excess starch.

Adjust the amount of cayenne pepper to control the spiciness of the brava sauce.

The brava sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Frying pan or deep fryer

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Patatas Bravas with Spicy Brava Sauce

Ingredients

Instructions