The Ultimate Patatas Bravas Recipe (and the secret sauce)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Peel and cut potatoes into about 1-inch pieces.

Soak potatoes in cold water to wash off starch.

Drain and put potatoes in fresh water to boil for about 5-6 minutes to soften.

In a pan, heat extra virgin olive oil over medium heat.

Add chopped onions and garlic, season with salt, and cook for about 5-6 minutes until slightly brown.

Add 1 tablespoon sweet paprika and 2 teaspoons spicy paprika, mix well.

Stir in 1 tablespoon tomato puree and cook for about 30 seconds.

Add 2 tablespoons all-purpose flour and mix to eliminate raw flour taste.

Pour in 250 ml chicken stock and bring to a boil, then reduce heat and cook for about 3-4 minutes until thickened.

Add 2 tablespoons cherry vinegar and blend the sauce until smooth.

Salt a pot of water and add drained potatoes, bring to a boil and cook for 5 minutes, then let sit for 2 minutes.

Drain potatoes and place on a flat tray.

In a skillet, heat about 200 ml extra virgin olive oil for shallow frying.

Add potatoes in a single layer and fry for about 7-8 minutes until golden brown, shaking the pan occasionally.

Season fried potatoes with salt while warm and serve on a plate topped with salsa brava.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens