Patatas Bravas

Patatas bravas is arguably Spain's most iconic tapas dish. Its status is so revered that the quality of a tapas bar's bravas sauce is a key benchmark for its overall reputation. For many Spaniards, a bar that serves a mediocre brava sauce is simply not a bar worth returning to, making this humble dish of fried potatoes and spicy sauce the ultimate critic.

Ingredients

4 Russet potatoes, peeled and cubed

1 TBSP Salt, plus more to taste if needed

Olive oil

Method

Preheat the oven to 400 degrees.

Place the cubed potatoes in a large pot of water and bring them to a boil. Once tender, drain and toss in a large bowl to create craggy edges. These edges will make the potatoes extra crispy when they go into the oven.

Line a baking sheet with parchment paper and drizzle the paper with olive oil.   Taste the potatoes and season with more salt if necessary. Place the potatoes on the baking sheet, drizzle and toss with more olive oil.

Bake until the potatoes are crispy.  Serve with brava sauce (recipe below’

Brava Sauce

Here is a classic, smoky, and spicy recipe for bravas sauce, or salsa brava, based on traditional methods. The key is to toast the spices and simmer the tomatoes to develop a deep, rich flavor. 

Yields: About 2 cups

Ingredients

2 tbsp extra-virgin olive oil

1 medium yellow onion, finely diced

4 cloves garlic, minced

1 tbsp tomato paste

1 tbsp sweet smoked paprika

1/2 to 1 tsp hot smoked paprika or cayenne pepper, to taste

1 (14-ounce) can diced or crushed tomatoes

1 cup vegetable or chicken broth

2 tsp sherry vinegar

Salt and black pepper to taste. 

Method

Sauté aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and lightly golden.

Add garlic and spices: Add the minced garlic and sauté for another minute until fragrant. Stir in the sweet and hot paprika and cook for 30 seconds to a minute, until the spices are fragrant. Don't let them burn, or they will become bitter.

Bloom the tomato paste: Stir in the tomato paste and cook for 2 to 3 minutes until it deepens in color to a rust-like shade. This step develops a rich, complex flavor.

Simmer the sauce: Add the canned tomatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken.

Add vinegar and blend: Remove the pan from the heat. Stir in the sherry vinegar. Carefully transfer the hot sauce to a blender or use an immersion blender to puree the mixture until it is completely smooth.

Season and serve: Taste and add more salt, pepper, or hot paprika if desired. Serve the bravas sauce warm over crispy fried potatoes. 

Tips and variations

• Make-ahead: You can prepare the sauce up to three days in advance. Store it in an airtight container in the refrigerator and reheat it gently before serving.

• Adjust the heat: Control the spice level by using more or less hot paprika or cayenne pepper. For even more heat, add a finely diced jalapeño along with the onion.