🛒 Ingredients
- 600g potatoes
- oil for frying
- salt
- For the brava sauce: 1 onion, 3 garlic cloves, 200ml crushed tomatoes, 1 tablespoon spicy paprika, 1 teaspoon vinegar, cayenne pepper to taste, oil
👨🍳 Step-by-step instructions
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Peel and cut the potatoes into irregular cubes. Fry in oil at 160°C for 10 minutes (first fry).
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Increase the oil temperature to 190°C and fry again until golden (second fry).
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For the sauce: sauté onion and garlic, add spicy paprika, tomatoes, and vinegar. Blend until smooth.
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Drain the potatoes and season with salt.
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Serve hot with the brava sauce generously poured on top.
💡 Chef's tip
Double frying is the secret to crispy-on-the-outside, fluffy-on-the-inside potatoes. The sauce can be made a day ahead—it improves with resting.
📝 Our take
Patatas bravas look simple but are judged harshly in Madrid. The brava sauce has to genuinely have some heat — not just be ketchup with paprika. Double frying — first gently to cook through, then hard and fast for crunch — separates the good from the mediocre.
🍷 Wine & food pairing
Ice-cold draught beer. They also work well with a red vermouth on ice on a terrace, which is how old-school Madrid used to eat them before lunch.
Suggested wine: Spanish draft beer or red vermouth
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