Spain / Snacks
Patatas bravas
Twice-fried potato under a hot paprika sauce. The Madrid version has no tomato in it at all.
Ingredients
- Potatoes, in 3 cm cubes800 g
- Plain flour2 tbsp
- Sweet paprika2 tsp
- Hot paprika1 tsp
- Chicken or vegetable stock300 ml
- Sherry vinegar1 tbsp
- Garlic2 cloves
- Olive oil for the sauce3 tbsp
- Oil for frying800 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cut the potato into uneven chunks: broken faces give more crisp surface. Rinse off the starch and dry them thoroughly.
Fry at 140 °C for eight minutes until soft, without letting them colour. Set them aside to cool at least ten minutes.
For the sauce, fry the garlic in olive oil, take the pan off the heat, add the flour and both paprikas and stir. On the flame paprika burns in seconds.
Return it to a low flame, pour in the stock in a thin stream, stirring, and cook five minutes to a sauce. Add the vinegar and salt.
Raise the oil to 190 °C and fry the potato three minutes more, to a deep gold. Salt it at once.
Pile them on a dish and pour the hot sauce over immediately before serving.
