Patatas Bravas

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One of the most popular tapas in Spain is called patatas bravas. It comes in many forms, depending on the region of the country and it refers to fried potato cubes covered in a spicy sauce. You would get other dishes to eat with the bravas or just snack while having a cold beer and enjoying the warm weather.

Watch How To Make It:

I’ve been living in Valencia for a while and people here order patatas bravas a lot. They’re very tasty and I really like the spicy kick. So, I think it’s time I make these at home and share the recipe with you.

Here is the written recipe, with the ingredients and step by step instructions:

Patatas Bravas

This Spanish appetizer is all over the terraces and bars in Spain: patatas bravas. The recipe I'm using is easy to made at home and it's very delicious. You're going to love these spicy potatoes!
Servings 4 people

Equipment

  • Sharp knife
  • Cutting board
  • Hand Blender
  • Pan

Ingredients

  • pound potatoes (1Kg)
  • 14 oz chopped canned tomatoes (400g)
  • 3 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp salt
  • 1 chilly pepper
  • 1 medium onion
  • 14 oz chicken stock (400ml)
  • olive oil
  • light olive oil
  • 1 tbsp sherry vinegar

Instructions

  • Start by peeling the potatoes and then adding them to a bowl with cold water.
  • Then roughly chop the garlic, the onion and the chilly pepper.
  • Next. in a preheated pan, at low heat, add a good amount of olive oil and then add the onion. Cook for 7-8 minutes.
  • Then, add the garlic and the chilies and cook for another minute.
  • After that, add the smoked paprika and the sweet paprika and mix for 30 seconds.
  • Then add the chopped tomatoes. Mix and let this cook at low heat for 10 minutes.
  • Add the chicken stock and cook for 10-12 minutes or until it becomes a thick paste. I know it takes a long time but a good sauce needs time to cook.
  • Once that is done, add the sauce to a blender cup and blend everything together until you get a smooth paste. Add this to a bowl and let it cool.
  • Getting back to the potatoes, take them out of the water and dry them with a kitchen cloth. Then cut them into medium sized cubes.
  • In a preheated pan add a good amount of light olive oil and let it heat up for 5 minutes at low heat. Add the potatoes in the pan, in small batches, and cook every batch for 10-12 minutes at low heat then turn up the heat to high and finish cooking them like this for 5 minutes or until they get crispy on the outside. Set aside on paper napkins to get rid of the extra oil.
Cuisine: Mediterranean, Spanish

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @notacheftv on Instagram and hashtag it #notacheftv.

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