Patatas bravas
Discover the ultimate recipe for Patatas Bravas, featuring crispy potatoes sautéed in olive oil and topped with a zesty sauce made from onions, garlic, paprika, canned tomatoes, and chicken gravy. Perfect for an authentic Spanish tapas experience!
- 29 Jan 2025
- Cook time 55 min
- Prep time 15 min
- 6 Servings
- 7 Ingredients
Patatas bravas, a classic Spanish tapas dish, is a flavorful and comforting combination of crispy potatoes and a rich, tangy sauce. Perfect for sharing, this dish is a favorite in Spanish cuisine and is sure to be a hit at your next gathering.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and cut them into bite-sized cubes.
- Place the potato cubes in a large pot of salted water and bring to a boil. Let them boil for about 5-7 minutes, or until they are just tender but not fully cooked.
- Drain the potatoes well and let them steam dry for a few minutes.
- Spread the potato cubes evenly on a baking sheet.
- Drizzle with 2 tablespoons of olive oil and toss to coat.
- Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy, turning halfway through.
- While the potatoes are roasting, heat a separate skillet over medium heat and add a little olive oil.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the paprika, and cook for an additional minute.
- Pour in the canned tomatoes and bring the mixture to a simmer.
- Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it has thickened.
- Add the chicken gravy and mix well. Continue to simmer for another 5 minutes, ensuring the flavors are well combined.
- Season with salt and pepper to taste, if needed.
- Remove the roasted potatoes from the oven and transfer them to a serving dish.
- Pour the bravas sauce over the top of the roasted potatoes.
- Garnish with chopped fresh parsley, if desired.
- Serve immediately as a delicious appetizer or side dish.
Tips:
- Choose a starchy potato variety like Russet for the crispiest results.
- Cutting the potatoes into similar-sized chunks ensures even cooking.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.
- For a more authentic taste, use smoked paprika instead of regular paprika.
- Let the sauce simmer longer to deepen the flavors.
- Serve immediately for the best texture as the potatoes will lose their crispiness over time.
With a blend of crispy potatoes and a rich, flavorful sauce, Patatas bravas make for a delightful dish that brings a touch of Spain to your table. Follow these tips for the best results and enjoy this delicious and easy-to-make recipe with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 3.78g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.91g | 13% |
| Sugar 4.49g | 4% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.82g | 3% |
| Cholesterol 0.83mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 24mg | 4% |
| Vitamin B1 0.51mg | 43% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 2.06mg | 13% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.20mg | 23% |
| Iron, Fe 1.74mg | 16% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 770mg | 23% |
| Selenium, Se 1.22ug | 2% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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