Top Rated Patatas Bravas Recipes

Patatas Bravas
This is a super simple, flavorful, and satisfying traditional tapas dish that you can easily make at home from store-bought ingredients. You can take the basic recipe and modify it however you like. Use vegan "mayonnaise" instead of regular, add more hot sauce if you like it really spicy, or fry the potatoes instead of baking them for extra crunch. Click here to see A Vegetarian Thanksgiving.
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Sackville
If you want a Spanish meal, serve this along with a selection of other dishes, like fried padron peppers and chorizo sausage.
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Cooking Index
This Spanish dish presents golden grilled potatoes in a piquant tomato sauce.
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kenk
A well known tapas (small dish served in bars). We live in Spain so often enjoy this snack.
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English_Rose
For a tasty first course try this colourful version of a classic Spanish tapas dish, flavoured here with basil.
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Jill Johnston
I found this recipe on www.spain-recipes.com and it was a hit with the family. It's not quite as I remember Patatas Bravas from our holiday in Spain but was close enough that I will make it again.
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J. Kenji López-Alt
Patatas Bravas are to tapas bars what chicken wings are to sports bars. Every single one has got them, but other than a few basic similarities, they can vary wildly from spot to spot. Though many feature a spicy, dark red sauce, my favorite version consists of crisply fried cubes of potatoes served with a garlic-laden allioli with a dusting of hot smoked paprika taking the bravas sauce's place. Like with perfect French fries, a quick par-boil in vinegar-spiked water will cook the potatoes through without allowing them to break down. A traditional Catalan allioli doesn't contain any egg, but most modern recipes do. I almost always include it, which technically makes the sauce an aïoli, the Provençal accompaniment to seafood (amongst other things) which is also one of the most misapplied words in the history of menu-writing. 99% of the time you see it on a menu, the chef really means "mayonnaise". In fact, next time you see "aioli" printed on a menu, ask yourself these two questions: 1) Am I at a Spanish restaurant? 2) Am I in Spain? If the answer to both of those is no, then that's mayonnaise you're eating. None of this really matters, of course, and here's the only thing that does: allioli (or aïoli) is delicious. I highly recommend making it from scratch. With a food processor it's really easy, and with a steady bowl and a whisk, it's not that much harder. I find that using 100% extra virgin olive oil can become a little overpowering, so I cut it with some neutral canola oil (it's also cheaper that way). You may notice that I whisk in the extra-virgin olive oil by hand. This is because the rapidly whipping blade of a food processor exposes much more of the volatile aromatics in the oil to harmful oxygen, producing a number of unpleasant, bitter compounds. If you don't believe me, try it for yourself—taste olive oil allioli made partially by hand versus that made completely in a machine and tell me which one you'd rather eat. If you'd rather eat the processed version, then I politely decline your invitation to dinner, thank you very much. Note: You can make a passable simple version of the allioli starting with homemade mayonnaise. In a large bowl , whisk together 3/4 cup mayonnaise, 2 teaspoons of lemon juice, and 3 cloves of garlic grated on a microplane. Whisking constantly, slowly drizzle in 1/4 cup of extra-virgin olive oil. Season to taste with salt and pepper.
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Seamus Mullen
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Lorrie Hulston, Cooking Light APRIL 2008
Spanish for "fierce potatoes," Patatas Bravas are a common tapas offering of crisp potato cubes served with a spicy sauce.
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Caroline Russock
I thought I'd begin our week of tapas from The Book of Tapas by Simone and Inés Ortega with one of the most well-known and loved tapas dishes around, Patatas Bravas. Preparation of patatas bravas varies widely—some versions are fried while other are boiled, sauces are tomato or vinegar-based, and sometimes the patatas are topped with chorizo, chicken, or fish. A garlicky aioli usually finds its way into the mix, either on the side or drizzled on top. This recipe is closest to a Catalonian or Valencian version, with boiled waxy potatoes tossed in a vinegar and oil-based sauce with paprika, garlic, and either chili powder or Worcestershire sauce. I used all three for a sauce that was smokey, slightly spicy and had a slight richness from the Worcestershire. These patatas are wonderful on their own and pair perfectly with a cold beer or a glass of white wine but if you have an extra few minutes to whip up a batch of aioli it certainly wouldn't hurt. Win The Book of Tapas As always with our Cook the Book feature, we have five (5) copies of The Book of Tapas to give away this week.
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VideoJug
Patatas Bravas recipe. This is a traditional tapas dish for fried potatoes with a tangy tomato sauce. It's a great alternative to French fries.
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dantheman
From Spain
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