How To Make The Best Patatas Brava Sauce Recipe

ByAria Tyler

Patatas Bravas is one of the most accessible, most loved and most delicious types of tapas in all of Spain. If you are looking for the best recipe to try in your kitchen, then you have come to the right place!

When looking for a go-to Spanish snack, an entrée to impress friends and guest over dinner, or just to enjoy yourself, then patatas bravas is usually the dish of choice. Patatas bravas, also known as ‘papas bravas’ and ‘patatas a la brava’, is considered the most popular and most famous dish in Spain along with paella.

Found in pretty much any tapas bar across Spain, just the brava sauce alone is enough to get your mouth watering! It is a simple dish consisting of white potatoes which have been cut into two-centimetre cubes, fried in oil and then topped with a deliciously spicy sauce. So be warned as patatas bravas will quickly become your new favourite dish as it is almost impossible to stop eating after just a few mouthfuls.

The dish features a variety of different versions throughout Spain (and the rest of the world) and even a few versions finding their way onto the menu of many Michelin star restaurants. For example, regions such as Valencia and Catalonia make their sauce using chilli, vinegar, olive oil and paprika.

So, why is patatas brava so popular? And how can you make your own version at home?

A long and rich history

Patatas bravas is a dish that is native to Spain and has a long history. There is not a specific date as to when the dish was officially created. Although, we do know that patatas a la brava was being cooked in Madrid as far back as 1542 when the Spanish conquered the Inca empire, introducing agriculture such as tomatoes.

However, the Spanish dish gained popularity across Europe during the 30 Years’ War between 1618 and 1648. The devastating war brought about a wide famine across Europe that forced many people to start eating potatoes.

This was because before the devastating famine, people in Europe believed that potatoes were poisonous and not a suitable food that could be used in cooking. In fact, the Europeans used to feed their livestock and other animals with potatoes instead of eating it themselves!

Since then, potatoes and dishes that use potatoes such as patatas bravos have become a basic food ingredient in Spanish cooking and many other countries throughout Europe. The dish has now become a celebratory meal that is enjoyed gathered around friends and family.

The Best Patatas Brava Recipe

As basically the Spanish version of hot chips with sauce, this dish is easy to make, affordable and tastes incredible. Here’s the best recipe you can make at home, including a home-made bravo sauce. Alternatively, you can use a jar of organic brava salsa instead and it will taste just as good.

Ingredients:

  • Medium white potatoes (chopped into 2cm cubes) x 400 grams
  • Salt x 2 teaspoons
  • Extra virgin olive oil x 250 millilitres
  • Smoked paprika x 3 teaspoons
  • Piquillo peppers (chopped) x 3
  • Sherry vinegar (or apple cider vinegar) x 1 tablespoon
  • Birdseye chilli peppers (deseeded and chopped) x 2
  • Garlic (diced) x 1 clove
  • Chopped tomatoes x ½ can

Method:

  • Boil the potatoes in a large pot on high heat for 15 minutes until soft. Drain and then scatter onto a baking tray with a pinch of salt. Allow to cool, then put aside in the freezer for 30 minutes.
  • Grab a saucepan and heat two tablespoons of the oil over a low heat. Sauté the onion for 3 minutes. Stir in the birdseye chilli, garlic, a pinch of salt and paprika.
  • Add the piquillo peppers and tomatoes and simmer for 8 minutes. Add the vinegar and simmer for another 3 minutes then take off the heat.
  • Pour into a blender and blitz until fully combined and smooth.
  • Now, take the tray of potatoes out of the freezer. Grab a medium deep-frying pan, put on high and heat the extra virgin olive oil.
  • Separate the potato into two batches and fry until they are golden brown. You may need to turn the potatoes over half-way through if the oil does not completely cover the potatoes.
  • Grab a slotted spoon and transfer the fried potatoes onto a plate or chopping board that is lined with paper towel. Gently tap the fried potato with another paper towel to ensure no oil residue remains.
  • Transfer onto a serving plate and taste to determine if more salt is required.
  • Spoon the brava sauce over the fried potatoes and serve.

Patatas brava is so simple and yet so delicious. Whether homemade or using an organic jar of brava sauce, try out this recipe and impress your friends and family at your next gathering!