Patatas Bravas Recipe
Make Patatas Bravas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Bravas Sauce
Method
Potatoes
- 1
Prepare potatoes
Rinse and scrub the Russet potatoes. Cut into 2 cm (3/4 inch) cubes.
- 2
Soak and dry
Soak the cut potatoes in cold water for 20–30 minutes to remove excess starch. Drain and thoroughly pat dry.
- 3
Heat oil
In a large heavy pot or Dutch oven, heat vegetable oil to 160–165°C (320–330°F) for the first fry.
- 4
First fry
Fry potatoes in batches until pale and just tender, about 4–5 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Second fry
Increase oil temperature to 190–195°C (375–385°F) and fry batches again until crisp and golden, about 2–3 minutes. Drain well.
- 6
Season
Season hot potatoes with salt to taste.
Bravas Sauce
- 7
- 8
Add garlic and spices
Add garlic, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
- 9
Add tomatoes
Stir in crushed tomatoes and tomato paste. Bring to a simmer.
- 10
Simmer and balance
Simmer 15–20 minutes, stirring occasionally. Add sugar, salt, and black pepper to taste.
- 11
Optional blend
For a smoother sauce, blend briefly with an immersion blender.
