Patatas Bravas is my go to, whether it be at home or out with friends at a tapas bar. While you may have tried these spicy potatoes over a cheeky margarita, you may not realise patatas bravas is actually super easy to make at home too. I’ve pulled up a basket full of freshly harvested potatoes and it’s time to get going. Multiply up this patatas bravas recipe to make as much as your heart desires.
Ingredients
- 500g potatoes
- Canola oil for shallow frying (or other high heat oil)
- Salt to taste
- Half an onion
- 2 cloves crushed garlic
- 2 Tbsp white wine
- 1 tsp red wine vinegar
- 200g (half a can) of crushed tomatoes
- Generous pinch of chilli flakes
- 2 tsp paprika
How to make Patatas Bravas
For the potatoes;
- Chop 500g potatoes
- Heat an inch of oil in a deep pan
- Shallow fry potatoes for 15 minutes until golden and wonderful.
- Drain on paper towel and sprinkle with salt.
For the bravas sauce;
- In a new pan, add a splash of oil.
- Cook half an onion and 2 cloves crushed garlic until soft.
- Add two tablespoons of wine, 1 tsp red wine vinegar, half a can of tomatoes, generous pinch of chilli flakes and 2 tsp paprika.
- Simmer for 10 minutes until the sauce is thick, then stick blend to fully combine.
To serve, plate potatoes and then spoon over delicious bravas sauce. If you’re into it, add a dollop of aioli too. Sit in the sun with a margarita and enjoy!!
If you’d rather put your feet up, and take a night off cooking, I whole heartedly recommend the patatas bravas at Tasca. You can’t go past it!