Patatas Bravas

Serves 3
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Directions

  1. 1Dice your potatoes, leaving the skin on if preferred.
  2. 2Place the diced potatoes into salted water and bring to a boil.
  3. 3Thinly slice your onions.
  4. 4Once the potatoes are slightly fork tender (after about 7 minutes of boiling), drain them and let them steam dry.
  5. 5Heat a pan on medium heat with a generous glug of olive oil.
  6. 6Add the sliced onions to the pan and fry for about 7 minutes until lightly golden.
  7. 7Add garlic and paprika to the onions, and fry for one to two minutes until fragrant.
  8. 8Sprinkle in the flour and mix it in well.
  9. 9Pour in the chicken stock, scraping anything off the bottom of the pan.
  10. 10Let the sauce simmer for a couple of minutes until it thickens.
  11. 11Taste the sauce and add salt, black pepper, and red wine vinegar as desired.
  12. 12Blend the sauce until it is as smooth as you like.
  13. 13Fry the potatoes at 190 degrees Celsius for about 5-6 minutes, or until they are golden brown.
  14. 14Shake off any excess oil from the fried potatoes.
  15. 15Season the potatoes generously with salt.
  16. 16Serve the potatoes topped with the brava sauce.

Ingredients

  • 450 g potatoes
  • 2 medium onion
  • 2 cloves garlic
  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 1 tbsp flour
  • 150 ml chicken stock
  • 1 tsp red wine vinegar
  • salt
  • black pepper
  • olive oil

Equipment

knifecutting boardpotstrainerpanspatulaimmersion blenderdeep fryerbowl

Tips

  • Potatoes should be barely cooked through with no fluffy edges after boiling.
  • Scrape anything off the bottom of the pan when adding chicken stock.
  • If the sauce is too thick, add more water.
  • Season the potatoes generously with salt after frying.

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