Patatas bravas

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• Chloe

  01 August 2011

  Chloe rated and commented on this recipe

  

  Potatoes are so versatile and can be made into loads of lovely dishes, but this is my favourite. I've made these now about 5 or 6 times for various Spanish tapas evenings and they always go down a storm - particularly the sauce. One tip I was would add is: make more sauce. You always want more and it's great for leftovers too. I think making the sauce a day in advance is the key factor in making this dish a success, as I've made a similar sauce for albondigas which is served straight away, and it's not a patch on this one. Great.

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• MariaP

  09 August 2011

  MariaP commented on this recipe

  Made this for a spanish night and everyone loved them. I didn't think of reheating the leftovers the next day, will do the next time I make them.

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• kitty22_2005

  09 August 2011

  kitty22_2005 commented on this recipe

  Absolutely delicious!!!! Just like the real thing

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• Katt

  08 September 2011

  Katt rated and commented on this recipe

  

  Lovely! I have a couple of batches of the sauce in the freezer to make it more conveniet.

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• Miss Dominguez

  09 September 2011

  Miss Dominguez commented on this recipe

  This recipe is really nice! However, I have to say that If you order patatas Bravas in Spain you will get a completely different sauce! I'm spanish and I LOVE patatas bravas, here is the recipe we generally use: is easy to do and very nice! Salsa Brava: 1/2 cup tomate frito (a tomato sauce made from pureed tomatoes, onion and garlic with a little sugar and vinegar). 1/3 cup mayonnaise (mayonesa) 1 tbsp of Ketchup 1/2 tsp paprika (pimentón dulce) A bit of Black pepper or Tabasco sauce (salsa picante) Mix It all and enjoy!

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• elfie

  09 September 2011

  elfie commented on this recipe

  A nice and easy dish, works well. I added a bit of Chipotle Sauce for a touch of smokey kick.

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• Simon Harvey

  29 October 2011

  Simon Harvey commented on this recipe

  The whole point is hotness, so forget the 'pinch' of chilli powder. Coarsely-chopped green chillies stirred into to the sauce just before you set it aside overnight is a great idea for colour and flavour, but you have to know your chillies. Bird's-eyes will certainly give the dish a kick, but might cause problems with the squeamish. I use the ordinary green chillies that my local Asda sells loose. They're very mild if you cook them, but if you just marinate them overnight they should be about right for all but the most masochistic diners. I'd personally use about 5-6 cloves of garlic here. Try this: Take as many whole cloves of garlic as you want to use. Cut off the node (blunt) end of each, but leave the cloves unpeeled. Coat them in EV olive oil and grill them, under a moderate heat (4/6 in my electric grill), turning them occasionally, until the paper skins are starting to burn. Add them to the tomato and chilli sauce.

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• Julia Powers

  12 March 2012

  Julia Powers commented on this recipe

  This is the best Patatas Bravas recipe on the site! As good as the best Spain can offer.

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• JoB

  16 August 2012

  JoB rated and commented on this recipe

  

  Just made the tomato sauce for the potatoes and it tastes great. Looking forward to putting it all together tomorrow.

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• mmmmm food

  22 August 2012

  mmmmm food rated and commented on this recipe

  

  I Made this for a dinner party where i had 2 Spanish friends and an englishman who had spent most of his adult life living and working in Spain, all 3 of them said that they were the best Patatas Bravas, that they had ever had, a compliment that im sure anyone would be very proud of. A very easy and delicious recipe with a huge thumbs up all round.

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• annie

  07 October 2012

  annie rated and commented on this recipe

  

  really easy to make and the whole family loved it. will definately make this again.

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• Dot.

  25 October 2012

  Dot. commented on this recipe

  Lovely recipe! I added a Scotch Bonnet to give a bit of extra heat and the juice of half a Lemon, then blended the sauce for a smoother consistency. Also, used Coconut oil for the potatoes.. It's certainly not Spanish but it worked really well with the mixture of flavours. Will definitely be using again!

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• scottyqt

  31 December 2012

  scottyqt commented on this recipe

  Brilliant recipe. I did add a splash of red wine (Rioja) to add extra depth. Good skills Mary!

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• kafkaf

  26 January 2013

  kafkaf rated and commented on this recipe

  

  Lovely addition to a tapas selection and very more-ish too! The tomatoes and paprika add the main flavour and a good helping of chilli gives it some zing.

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• Joanne MacLean

  21 March 2013

  Joanne MacLean rated and commented on this recipe

  

  Loved the sauce but used boiled cubed new potatoes instead of fried. Still very tasty and a little lower in calories.

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• Lukesuth

  30 March 2013

  Lukesuth commented on this recipe

  Very nice but needs more chilli. spread a mozzarella ball over the top and pop back in the oven till it melts!

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• Anoushka

  11 April 2013

  Anoushka commented on this recipe

  Has anyone tried making it with sweet potatoes? They take on other flavours well and go well with chilli. It's just that if you are doing a spread of tapas and want tortilla in it you may want to avoid too many potatoey dishes.

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• striker gall

  16 May 2013

  striker gall commented on this recipe

  Delicious,couldn't get any sweet paprika, so used smoked paprika, was great with the prawns.

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• striker gall

  16 May 2013

  striker gall rated this recipe

  

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• striker gall

  16 May 2013

  striker gall commented on this recipe

  Had these with the flash fried prawns, used smoked paprika, as I couldn't get hold of any sweet. It will now be a regular in our house, along with the prawns.

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Ingredients

FOR THE SAUCE

• 3 tbsp olive oil
• 1 small onion , chopped
• 2 garlic cloves , chopped
• 227g can chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp sweet paprika (pimenton)
• good pinch chilli powder
• pinch sugar
• chopped fresh parsley , to garnish

FOR THE POTATOES

• 900g potatoes
• 2 tbsp olive oil

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Difficulty and servings

Serves 10-12 with other dishes

Preparation and cooking times

Prep 30 - 35 mins

Cook 50 mins

Vegetarian

Ingredients

FOR THE SAUCE

• 3 tbsp olive oil
• 1 small onion , chopped
• 2 garlic cloves , chopped
• 227g can chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp sweet paprika (pimenton)
• good pinch chilli powder
• pinch sugar
• chopped fresh parsley , to garnish

FOR THE POTATOES

• 900g potatoes
• 2 tbsp olive oil

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