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Golden crispy potato cubes topped with a vibrant red smoky tomato sauce on a white plate.

Patatas Bravas

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 800 g starchy potatoes, peeled and cut into 2cm cubes
  • 500 ml vegetable oil for frying
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely minced
  • 2 cloves garlic , minced
  • 1 tablespoon sweet smoked pimentón
  • 1/2 tablespoon hot smoked pimentón
  • 1 tablespoon all -purpose flour
  • 250 ml vegetable stock
  • 1 tablespoon tomato paste
  • Sea salt to taste

Instructions
 

  • Heat olive oil in a saucepan over medium heat and sauté minced onion until softened.
  • Add garlic, sweet pimentón, and hot pimentón, stirring for 30 seconds.
  • Whisk in tomato paste and flour, cooking for 1 minute.
  • Slowly pour in vegetable stock while whisking constantly to prevent lumps.
  • Simmer the sauce for 10-12 minutes until thickened, then set aside.
  • Heat frying oil in a deep pot to 160°C.
  • Par-fry potato cubes for 6 minutes until tender but pale.
  • Remove potatoes and increase oil temperature to 190°C.
  • Fry potatoes again for 3 minutes until golden brown and crispy.
  • Drain on paper towels, season with salt, and serve topped with the warm sauce.