Patatas Bravas – Easy Crispy Spanish Potatoes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Heat 2–3 tbsp olive oil in a large skillet.

Add 1 kg potatoes, cut into 1-inch chunks, and season with salt to taste.

Cook for a few minutes until the potatoes turn lightly golden.

Add 1/4 cup (60ml) water and cover the skillet.

Simmer until the water evaporates.

Continue cooking until the potatoes are tender inside and golden crisp on the outside.

Transfer the potatoes to a bowl and keep warm.

In a separate pan, heat 1 tbsp olive oil.

Add 1 small onion, finely chopped, and cook for 5 minutes until soft.

Add 2 minced garlic cloves and cook for 1 minute until fragrant.

Stir in 1 tbsp sweet paprika and 1 tsp hot paprika, cooking for 1-2 minutes.

Add 1 tbsp all-purpose flour and cook for 1-2 minutes.

Pour in 1 cup (240ml) chicken or vegetable stock and let the sauce simmer for 3–5 minutes, until it thickens slightly.

Stir in 1 tsp vinegar and season with salt and pepper to taste.

Drizzle the warm bravas sauce generously over the potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens