The Authentic Patatas Bravas Served in Madrid Spain

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smokiness.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can reduce preservatives.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Red pepper flakes can provide similar heat.

Peel 2 large yukon gold potatoes, using a bowl underneath for easy cleanup.

Rinse the potatoes under cold running water and pat them dry with a dishcloth.

Cut the potatoes in half, then each half into quarters, and cut each quarter into about six pieces, adding them to a large bowl as you go.

Fill the bowl with cold water to release starch from the potatoes.

Heat a frypan over medium heat and add 1/4 cup of extra virgin olive oil.

After about 3 minutes, remove the oil from the pan into a bowl.

Add 2 teaspoons of sweet smoked Spanish paprika, 1 teaspoon of hot smoked Spanish paprika, and 1 tablespoon of cornstarch to the bowl, whisking until well combined with no clumps.

Return the mixture to the pan over medium heat and slowly pour in 1 cup of vegetable broth while whisking continuously to combine.

Season the sauce with 1/2 teaspoon of sea salt and 1/2 teaspoon of white wine vinegar, whisking until combined, and cook for about 10 minutes while whisking continuously.

Drain the potatoes and pat them dry with a dishcloth to remove excess water.

Heat a saute pan over medium-high heat and add about 3/4 cup of extra virgin olive oil.

After heating the oil for 2 minutes, add the potatoes and mix them around with a spoon to coat them in oil.

Fry the potatoes for about 20 minutes, mixing occasionally until they are golden brown.

Remove the pan from heat and transfer the potatoes to a dish lined with paper towels, seasoning them with sea salt and shaking to distribute the salt evenly.

Heat the brava sauce on low heat, whisking for about 2 minutes until it comes back together.

Plate the fried potatoes in a shallow bowl and add a generous portion of the brava sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary