Patatas bravas are a tapas bar classic - the perfect comfort food! Learn how to make them with me and Yoly. Venga, let's go! 🥝
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THE RECIPE! 🔥
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Two medium sized potatoes per person
Half an onion
Half green pepper
Half red pepper
About 2 tablespoons of red wine vinegar
Two garlic cloves
½ tablespoon hot paprika
1 tablespoon sweet paprika (more or less depending on how you want it)
Two dried peppers OR a fresh chilli
½ tablespoon flour
About 500mls of chicken stock (you can also use ham stock or beef stock)
POTATO PREP
About an hour before you’re ready to start cooking, peel the potatoes and slices them into small chunks. Then drop them in cold water and let them soak (this is to remove the starch, which prevents them from browning too much too quickly)
THE SAUCE
Dice the onion, peppers, chilli (if you’re using fresh) and slice the garlic. Size doesn’t matter too much because you’re going to blend these bits - but I like to do them into small diced pieces
Sautée the onion, peppers, chilli (fresh or dried - if you’re using dried break them into the mixture) and garlic for about 10 minutes on a low heat in about 4 tablespoons of oil (you want quite a lot of oil because you’re going to need to make a paste). Add salt to the mixture as well.
Once the onion is translucent, add the paprika (both of them). Stir in to create a bit of a paste. Then squirt in the red wine vinegar.
Let everything cook away on that low heat for another 5 minutes or so to cook the paprika.
Then add the flour, and again stir it in and let it cook for a few minutes (you don’t want the flour to taste raw).
Add stock bit by bit, while still simmering. Turn up the heat a little to a medium heat at this point, so you can reduce down the stock.
Drink wine, listen to a podcast, store it every few minutes for about 10-15 minutes while it reduces down and gets yummy!
Once you get the balance of consistency you want for your sauce (more or less liquidy) plus the density of flavour (taste it and add salt if needed), then turn off the heat.
Pour the sauce into a blender and blend it down to a liquid. Your sauce is done!
COOKING THE POTATOES
You can make the sauce, then to the potatoes, or do everything at the same time. Depends on your skill!
Take your potatoes out of the water and let them air dry while you’re cooking the sauce.
You’re going to cook them twice - to make them delicious. First one a medium heat (to seal them and cook the inside), then a high heat (to get them all golden).
Heat up the olive oil on a medium heat and when it’s hot, dump them in. Move them around every now and again so they all get cooked.
Once they’re fork-ready, take them out and leave them to dry on a plate with a paper towel (to soak up the oil).
Once about 20 minutes have passed (or longer) dump them back in the same oil, but this time the oil is really hot. Let them cook for about 5 minutes and get all delicious and golden.
Once they’re ready, dump them out onto a plate with a paper towel on it and let it soak up the oil.
SERVING THE DISH
Transfer the potatoes to a bowl. Salt them generously. Pour over the sauce. Grab a bottle of wine and go nuts!
WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
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