Patatas Bravas: Popular Spanish tapas! #shorts

Patatas bravas is the most popular Spanish tapa, made of crispy fried potatoes that are tossed with salsa brava or bravas sauce. Throughout Spain, you are unlikely to find a tapas bar that doesn’t serve patatas bravas! #patatasbravas #spanishfood #tapas

You can’t go wrong with comforting potatoes, but Spanish patatas bravas takes fried potatoes to the next level, thanks to spicy red bravas sauce. I’ve got all the tips for these crispy-on-the-outside, fluffy-on-the-inside Spanish potatoes.

▢3/4 teaspoon baking soda
▢4 to 5 Russet potatoes, about 2 pounds, peeled and cut into large 2-inch chunks
▢Kosher salt
▢Extra virgin olive oil, or a healthy natural cooking oil of your choice

1. Fill a medium saucepan with water and bring it to a boil.
2. As soon as the water boils, add the baking soda (it will foam a little). Boil the potatoes for about 1 to 2 minutes (no longer). Drain the potatoes well in a colander.
3. Transfer the potatoes to a sheet pan and season with kosher salt. Set the potatoes aside or transfer to the fridge to cool completely.
4. In a medium skillet, heat 1 cup of the oil over medium-high heat. When the oil begins to bubble gently, add the potatoes and spread them out well. Cook, tossing occasionally, until they are golden brown on all sides, about 20 to 25 minutes.
5. Using a slotted spoon, transfer the potatoes to a tray lined with paper towels to drain excess oil. Immediately season with another pinch of kosher salt.
6. Finish with a good drizzle of bravas sauce and aioli of your choice (if using). Serve immediately with more bravas sauce to the side.

Bravas Sauce:
▢¼ cup Extra virgin olive oil
▢2 garlic cloves, sliced
▢1 tablespoon tomato paste
▢2 teaspoons smoked paprika
▢1 teaspoon crushed pepper flakes, more or less to your liking
▢1 tablespoon cornstarch
▢1 cup vegetable broth
▢½ to 1 teaspoon sherry vinegar or red wine vinegar, I used red wine vinegar

1. Heat ¼ cup extra virgin olive oil over medium heat. Add the garlic slices and cook, tossing around until the garlic has turned golden brown and the oil is just shimmering (about a couple of minutes).
2. Remove the garlic from the pan and discard or keep for other uses.
3. Lower the heat and add the tomato paste, smoked paprika, red pepper flakes and cornstarch, whisk to combine. Slowly add the vegetable broth and keep whisking until the broth is incorporated and the sauce has a smooth and somewhat creamy consistency. Add 1/2 to 1 teaspoon red wine vinegar, whisk again, and remove from the heat.
4. Transfer to a serving bowl or drizzle over your patatas bravas or transfer to a mason jar to store. Allow the sauce to cool before transferring to the fridge.

the crispiest sexiest ever patadas braavas no we’re not going to fry them twice in order to get them to crisp up instead chop them up and throw them in some boiling water with a little bit of baking soda for 1 to 2 minutes allow the potatoes to cool completely i like to put them in the fridge before I fry them up in some good extra virgin olive oil warm up that delicious brava sauce and there you go the best potatoes bravas at home