Patatas Bravas

Method

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1. Put the potato cubes in cold water with the vinegar and salt, bring to a boil, and simmer for 8 minutes until just tender at the edges but still firm at the centre.

   Mark done Start 8 min timer

2. Drain and leave them in the colander to steam-dry for 15 minutes. Shake the colander to rough up the edges — those rough surfaces become the crispiest parts.

   Mark done Start 15 min timer

3. For the sauce, soften the onion in the olive oil for 8 minutes, then add the garlic for 1 minute.

   Mark done Start 8 min timer

4. Stir in the flour and both paprikas and the cayenne and cook 60 seconds — take care not to burn the paprika, which turns bitter instantly.

   Mark done

5. Add the blended tomatoes, stock, sugar and salt and simmer for 20 minutes until thick.

   Mark done Start 20 min timer

6. Blend smooth, then stir in the sherry vinegar. It should be sharp, smoky and genuinely spicy.

   Mark done

7. Heat the frying oil to 190°C / 375°F and fry the potatoes in two batches for 5 to 6 minutes until deep golden and crisp.

   Mark done Start 5 min timer

8. Drain on a rack and salt immediately.

   Mark done

9. Pile onto a plate, spoon the warm brava sauce over the top, and serve at once with cocktail sticks.

   Mark done

Chef’s Tips

• Steam-dry the parboiled potatoes properly. Wet potatoes will never crisp, however hot the oil.
• The sauce should have real heat — "bravas" means fierce and a timid version misses the point.
• Add a drizzle of alioli alongside, which is common in Barcelona, but keep it separate from the brava.

Pairing Suggestions

• A cold caña of lager or a glass of vermut
• Serve with other tapas: gambas, tortilla, olives
• Follow with crema catalana

Storage & Reheating

The sauce keeps 5 days refrigerated and freezes 3 months. Fry the potatoes to order — they do not reheat well.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.