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