Introduction:

Patatas bravas, or "brave potatoes", is one of Spain’s most iconic tapas dishes. It consists of crispy fried potato cubes (patatas) served with a bold, spicy tomato-based sauce (salsa brava). The dish is especially popular in Madrid but can be found in tapas bars throughout Spain.

The name "bravas" refers to the fiery nature of the sauce, which sets this dish apart from other potato-based recipes. Patatas bravas is typically served as a shared appetiser or small plate, making it a staple in Spanish social dining.

A Taste of History:

The origins of patatas bravas date back to the mid-16th century when potatoes were first introduced to Spain from the Americas. The dish is believed to have originated in Madrid, where the combination of fried potatoes and a spicy tomato sauce broke from the tradition of Spain’s typically milder flavours. The simplicity of the ingredients made it a popular, affordable snack in tabernas (taverns), and it quickly spread throughout Spain.

Over time, regional variations emerged, particularly with the sauce. While Madrid’s version is typically served with a purely spicy tomato-based sauce, other regions incorporate aioli or mayonnaise for a creamier contrast. Despite these variations, patatas bravas remains a national favourite, embodying the bold and communal nature of Spanish tapas culture.

Key Ingredients:

For the potatoes:

• 4 large potatoes (patatas grandes), peeled and cut into 2cm cubes

• 300ml olive oil (aceite de oliva) for frying

• Salt (sal) to taste

For the bravas sauce:

• 1 small onion (cebolla pequeña), finely chopped

• 2 garlic cloves (dientes de ajo), minced

• 1 tsp smoked paprika (pimentón ahumado)

• 1 tsp hot paprika (pimentón picante) or cayenne pepper (pimienta de cayena)

• 1 tsp sweet paprika (pimentón dulce) (optional)

• 1 tbsp plain flour (harina común)

• 400g tinned tomatoes (tomates enlatados) or 4 fresh tomatoes, chopped

• 1 tsp sugar (azúcar)

• 1 tbsp white wine vinegar (vinagre de vino blanco)

• 1 tbsp olive oil (aceite de oliva)

• Salt (sal) and black pepper (pimienta negra) to taste

Preparation Guide:

1. Prepare the potatoes: Peel the potatoes and cut them into bite-sized cubes (about 2cm). Rinse and pat dry.

2. Fry the potatoes: Heat olive oil in a large frying pan over medium heat. Fry the potato cubes in batches until golden and crispy (about 8-10 minutes). Drain on paper towels and season with salt.

3. Make the bravas sauce:

   • Heat 1 tablespoon of olive oil in a saucepan. Sauté onion and garlic until soft.

   • Stir in smoked paprika, hot paprika, and flour. Cook for 1 minute, forming a roux.

   • Add tomatoes and sugar, and simmer for 10-15 minutes until thickened.

   • Add white wine vinegar and season with salt and black pepper.

4. Serve: Arrange the fried potatoes on a serving plate and generously spoon the bravas sauce over them. Optionally, drizzle with aioli or serve it on the side.

Special Ingredients:

• Potatoes: Waxy potatoes, such as Yukon Gold, hold their shape well when fried, offering a crispy exterior and fluffy interior.

• Paprika: Authentic Spanish pimentón (smoked and hot paprika) is key for the bravas sauce. Adjust the spice level to your taste.

• Tomatoes: Use fresh, ripe tomatoes when in season or high-quality tinned tomatoes for a more consistent result.

Regional Differences:

• Madrid: The traditional version is served with a spicy tomato-based sauce, focusing on the heat from the paprika.

• Catalonia: Typically served with both bravas sauce and aioli, offering a creamier variation.

• Valencia: Potatoes are often cooked twice for extra crispiness, and the sauce may include saffron.

• Andalusia: A creamier sauce is made by mixing mayonnaise with the spicy tomato sauce.

Eating Time:

Patatas bravas is most commonly served as a tapa in the evening or as a snack in a bar, often accompanied by a cold beer or tinto de verano. The dish is a social staple, meant to be shared, and is found on almost every tapas menu in Spain. It is a perfect casual dish, ideal for gatherings with friends and family.