Patatas bravas might just be the most iconic Spanish snack out there.
Fluffy on the inside, crispy on the outside, and smothered in a tasty sauce.
But here’s where the debate kicks off: some swear by a spicy brava sauce loaded with paprika, while others argue for alioli topped with tomato sauce or a splash of spicy oil. Both ways have their fans.
Now, about the potatoes themselves, I like to do a bit more work to get them just right. First, they’re boiled until soft and fluffy, then fried twice to get that perfect crispy crust. The double fry dries out the surface nicely, making for perfect crunch.
There are two sauces I like to use.
The Madrid-style bravas sauce starts with sautéed onion and garlic, mixed with a pinch of salt. Add in some sweet and hot paprika, a bit of flour to thicken, chicken broth, and a touch of white vinegar and sugar for balance. You can also toss in a spoonful of chilli sauce for a little extra kick if you like. Blend everything smooth, strain, and you’re done.
The Barcelona-style sauce is a bit different. Garlic and cayenne peppers sizzle gently in olive oil, then crushed chillies join the party. Half the spicy oil mix goes into the blender with some sunflower oil, an egg, lemon juice, and salt and blended till it goes creamy. Meanwhile, crushed tomatoes simmer until thick, then get stirred in.
