Patatas Bravas Recipe

Potatoes: These are the main component of the dish, providing a crispy and hearty base.

Olive oil: Used for frying the potatoes and sautéing the garlic, adding richness and flavor.

Salt: Enhances the flavor of the potatoes and balances the dish.

Tomato sauce: Forms the base of the bravas sauce, adding a tangy and sweet element.

Smoked paprika: Provides a smoky depth and is key to the authentic flavor of the sauce.

Hot sauce: Adds heat and spice to the bravas sauce, giving it a fiery kick.

Garlic: Infuses the sauce with a fragrant and savory aroma.

To achieve perfectly crispy potatoes, ensure they are thoroughly dried before frying. Excess moisture can prevent them from crisping up properly. Additionally, consider parboiling the potato cubes for a few minutes before frying. This helps to cook the inside while allowing the exterior to become golden and crunchy. When frying, avoid overcrowding the pan, as this can lower the oil temperature and result in soggy potatoes. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a similar texture when roasted or fried.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying or roasting.

• salt - Substitute with sea salt: Sea salt provides a similar salty taste with a slightly different mineral profile.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used to create a similar base for the sauce, though you may need to adjust seasoning for flavor.

• smoked paprika - Substitute with regular paprika: Regular paprika will provide a similar color and mild flavor, though it lacks the smoky element.

• hot sauce - Substitute with cayenne pepper: Cayenne pepper can add heat to the dish, though it will not provide the same tangy flavor as hot sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used to impart a similar garlic flavor, though it lacks the fresh aroma of minced garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for cooking.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the potatoes to an airtight container. If you have multiple layers, separate them with parchment paper to maintain their crispiness.

• Store the bravas sauce separately in a sealed jar or container. This keeps the potatoes from becoming mushy.

• Keep both the potatoes and bravas sauce in the refrigerator for up to 3 days. This ensures they remain fresh and flavorful.

• For freezing, place the potatoes on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the potatoes to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• The bravas sauce can be frozen in a separate container or ice cube tray for easy portioning.

• When ready to enjoy, reheat the potatoes in the oven at 400°F (200°C) until crispy, about 10-15 minutes.

• Thaw the bravas sauce in the refrigerator overnight or gently warm it on the stove before serving.

• Always check for any off smells or changes in texture before consuming, ensuring your patatas bravas are as delightful as the day they were made.

• Preheat your oven to 375°F (190°C). Spread the leftover patatas bravas on a baking sheet in a single layer. Bake for about 10-15 minutes until the potatoes regain their crispiness and the bravas sauce is heated through.

• Use a skillet over medium heat. Add a splash of olive oil to the pan and reheat the potatoes for about 5-7 minutes, stirring occasionally, until they are crispy again. Pour the bravas sauce over the potatoes in the last couple of minutes to warm it up.

• For a quick fix, use a microwave-safe dish. Place the patatas bravas in the dish, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating. Note that this method may not retain the crispiness of the potatoes.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the potatoes in a single layer in the basket and air fry for 5-8 minutes. This method helps to restore the crisp texture while warming the bravas sauce.

• For a stovetop steam method, place the patatas bravas in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method is gentle and helps retain moisture, though it may not restore crispiness.

• Frying pan: Used to fry the potatoes until they are golden and crispy.

• Saucepan: Utilized to heat the olive oil and sauté the minced garlic, as well as to simmer the bravas sauce.

• Knife: Essential for peeling and cutting the potatoes into cubes.

• Cutting board: Provides a stable surface for cutting the potatoes.

• Spatula: Handy for stirring the potatoes while frying and for mixing the sauce ingredients.

• Measuring spoons: Used to measure out the olive oil, salt, smoked paprika, and hot sauce accurately.

• Garlic press: Useful for mincing the garlic if you prefer not to chop it by hand.

• Serving dish: Ideal for presenting the crispy potatoes with the bravas sauce drizzled on top.

Pre-cook potatoes: Boil the potatoes for a few minutes before frying to reduce cooking time and ensure they are crispy outside and tender inside.

Use store-bought sauce: Save time by using a pre-made tomato sauce and enhancing it with smoked paprika and hot sauce.

Batch frying: Fry potatoes in batches to maintain oil temperature, ensuring even cooking and crispiness.

Garlic paste: Substitute minced garlic with garlic paste for quicker preparation and a smoother sauce texture.

Microwave shortcut: Soften potatoes in the microwave for a few minutes before frying to cut down on cooking time.