Patatas bravas are one of the most classic appetizers, which can be found in the bars of all Spain. There are many recipes for spicy potatoes, which vary mainly in the ingredients used. Authentic the spicy sauce is not a spicy tomato sauce but a sauce or cream Velouté, made without tomato. So that you can prepare the rough at home knowing that they will you stay at its point, today we bring you the definitive recipe for patatas bravas.
Some recipes for spicy potatoes are famous as the Docamar Bar, and others are equally delicious but more unknown. In this recipe, it is essential the sauce, with which we will partially cover potato chips, which are also important as then you will see. The sauce is spicy, but not hot rage, but with a pleasant and tasty, spicy that you can increase or decrease to your taste by adding more cayenne pepper or a cayenne pepper if you want that your bravas are more powerful.
Ingredients for 3 people
- 3 medium potatoes, 3 tablespoons of salsa brava, salt extra virgin olive oil and a bit of parsley to decorate
- For the sauce: 1/2 onion, 1/2 tablespoon of paprika, one tablespoon of cayenne pepper, 2 tablespoons flour and 500 ml of chicken stock
The definitive recipe for patatas bravas
To make the sauce, we started chopping very fine onion and cook in a large pan with 4 tablespoons of olive oil. We left that onion go doing a very low flame and until you take color, add the paprika and the Cayenne Pepper, mixing well with a spoon.
Add the flour, cook it a minute or two and when it emulsifies the oil forming a roux, add chicken broth gradually as when doing a veloute (a kind of white sauce in which instead of milk used broth). Cook for ten minutes so the paprika and flour are not raw. Finally, blend the sauce in a blender and pass through a fine sieve to make it perfect.
To prepare the potatoes, peel them well and cut them into irregular pieces that can fit into the mouth of a single bite. Put to heat the olive oil and fry them over medium heat until they begin to Brown. There are who prefers them to cook two to three minutes before frying them but it is not necessary.
Drain well the potatoes leaving them on an absorbent kitchen paper and cover them without exceeding us with 3 tablespoons of salsa brava, leaving them uncovered at all as you can see in the cover image. We sprinkle them with a pinch of chopped parsley and serve them hot, putting more brava sauce aside for who wants to be added.
Processing time | 40 minutes
Difficulty | Easy
The definitive recipe for spicy potatoes will help you prepare this excellent aperitif that works very well with a cold beer, which helps overcome the spicy and refresh ourselves when it comes to the appetizer. With a few homemade anchovies in vinegar, we have the perfect duo for the aperitif.