Patatas Bravas

Serves 3
tiktok.com

Directions

  1. 1Dice your potatoes, leaving the skin on if preferred.
  2. 2Dice your potatoes, leaving the skin on if preferred.
  3. 3Dice your potatoes, leaving the skin on if preferred.
  4. 4Place the diced potatoes into salted water and bring to a boil.
  5. 5Place the diced potatoes into salted water and bring to a boil.
  6. 6Place the diced potatoes into salted water and bring to a boil.
  7. 7Thinly slice your onions.
  8. 8Thinly slice your onions.
  9. 9Thinly slice your onions.
  10. 10Once the potatoes are slightly fork tender (after about 7 minutes of boiling), drain them and let them steam dry.
  11. 11Once the potatoes are slightly fork tender (after about 7 minutes of boiling), drain them and let them steam dry.
  12. 12Once the potatoes are slightly fork tender (after about 7 minutes of boiling), drain them and let them steam dry.
  13. 13Heat a pan on medium heat with a generous glug of olive oil.
  14. 14Heat a pan on medium heat with a generous glug of olive oil.
  15. 15Heat a pan on medium heat with a generous glug of olive oil.
  16. 16Add the sliced onions to the pan and fry for about 7 minutes until lightly golden.
  17. 17Add the sliced onions to the pan and fry for about 7 minutes until lightly golden.
  18. 18Add the sliced onions to the pan and fry for about 7 minutes until lightly golden.
  19. 19Add garlic and paprika to the onions, and fry for one to two minutes until fragrant.
  20. 20Add garlic and paprika to the onions, and fry for one to two minutes until fragrant.
  21. 21Add garlic and paprika to the onions, and fry for one to two minutes until fragrant.
  22. 22Sprinkle in the flour and mix it in well.
  23. 23Sprinkle in the flour and mix it in well.
  24. 24Sprinkle in the flour and mix it in well.
  25. 25Pour in the chicken stock, scraping anything off the bottom of the pan.
  26. 26Pour in the chicken stock, scraping anything off the bottom of the pan.
  27. 27Pour in the chicken stock, scraping anything off the bottom of the pan.
  28. 28Let the sauce simmer for a couple of minutes until it thickens.
  29. 29Let the sauce simmer for a couple of minutes until it thickens.
  30. 30Let the sauce simmer for a couple of minutes until it thickens.
  31. 31Taste the sauce and add salt, black pepper, and red wine vinegar as desired.
  32. 32Taste the sauce and add salt, black pepper, and red wine vinegar as desired.
  33. 33Taste the sauce and add salt, black pepper, and red wine vinegar as desired.
  34. 34Blend the sauce until it is as smooth as you like.
  35. 35Blend the sauce until it is as smooth as you like.
  36. 36Blend the sauce until it is as smooth as you like.
  37. 37Fry the potatoes at 190 degrees Celsius for about 5-6 minutes, or until they are golden brown.
  38. 38Fry the potatoes at 190 degrees Celsius for about 5-6 minutes, or until they are golden brown.
  39. 39Fry the potatoes at 190 degrees Celsius for about 5-6 minutes, or until they are golden brown.
  40. 40Shake off any excess oil from the fried potatoes.
  41. 41Shake off any excess oil from the fried potatoes.
  42. 42Shake off any excess oil from the fried potatoes.
  43. 43Season the potatoes generously with salt.
  44. 44Season the potatoes generously with salt.
  45. 45Season the potatoes generously with salt.
  46. 46Serve the potatoes topped with the brava sauce.
  47. 47Serve the potatoes topped with the brava sauce.
  48. 48Serve the potatoes topped with the brava sauce.

Ingredients

  • 450 g potatoes
  • 450 g potatoes
  • 450 g potatoes
  • 2 medium onion
  • 2 medium onion
  • 2 medium onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tsp sweet paprika
  • 2 tsp sweet paprika
  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 150 ml chicken stock
  • 150 ml chicken stock
  • 150 ml chicken stock
  • 1 tsp red wine vinegar
  • 1 tsp red wine vinegar
  • 1 tsp red wine vinegar
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • olive oil
  • olive oil
  • 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.