WE ARE STILL OPERATING HOME DELIVERIES!
We're currently experiencing extremely high demand, and in some instances, there is a 1 to 2 day delay on delivery date. Please rest assured that we're doing everything we can to get your order to you as quickly as possible, and we'll send you a shipping confirmation and text message the day before its delivered.
Total: £0.00
Total: £0.00

Product was successfully added to your shopping cart.
Recipes
Tapas Recipes
Spanish
00:10:00
00:30:00
00:40:00

Patatas Bravas Recipe

Total Time 40 mins
Serves 4 people
Print
  • Patatas Bravas Recipe
  • Patatas Bravas Recipe
Search
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Patatas bravas are probably the most popular tapas dish in the world but being truthful a lot of Spanish bars and restaurants in the UK get it so wrong when preparing them. In Spain, purists of bravas see Madrid as the mecca or capital of patatas bravas and in particular, a bar called Docamar located in Quintana, who have specialised in these fiery fried potatoes for over half a century and sell over 1.5 tonnes of potatoes every weekend.The two key ingredients to a good plate of patatas bravas are the potatoes and the bravas sauce. Always use fresh potatoes and choose a variety that is neither too wet nor too dry. I tend to use Russet or Maris Piper. A potato that is too wet has a low solids content and will tend to have a waxy, soggy texture when fried. Potatoes that are too dry tend to be too hard and crunchy when fried. The potatoes are always cut into irregular chunks of about 1 to 1.5 inches and fried in two stages. The first stage is on a low heat to cook the potatoes and the second stage is on a high heat to brown them on the outside and make them crispy. Authentic bravas sauce is not fully made out of a spicy tomato sauce but instead it is made from a velouté sauce made with onions, garlic, spicy paprika, flour, fresh tomatoes and chicken stock. The sauce needs to be spicy but without being too hot. It can be made in advance and served in a bottle, just like Docamar do, so your guests can pour as much or as little bravas sauce as they want. You can also make it in advance and freeze it.
Add To Basket

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Crispy Suckling Pig Rack with Rosemary Juices
Crispy Suckling Pig Rack with...
Total time 1 hour and 20 mins
Serves 2 people
Pintxo de Txaka
Pintxo de Txaka
Total time 15 mins
Serves 4 people
Bonito Tuna Pintxo with Pepper Vinaigrette
Bonito Tuna Pintxo with Pepper...
Total time 10 mins
Serves 4
Bacalao en Aceite
Bacalao en Aceite
Total time 35 mins
Serves 4 people

You may also like...

Fried Gernika Peppers
Fried Gernika Peppers
Total time 8 mins
Serves 4 people
Spicy Chorizo Sausage Recipe with Honey and Red Wine
Spicy Chorizo Sausage Recipe with...
Total time 25 mins
Serves 4 people
Barbecued Iberico Pork Ribs with Quince Glaze
Barbecued Iberico Pork Ribs with...
Total time 2h 50 mins
Serves 6 people
Sangria Recipe
Sangria Recipe
Total time 24h 5 min
Serves 6 people
Reviews