Patatas Bravas are potatoes that are pan fried and served in a spicy tomato sauce. They are a traditional Spanish dish that can be served on their own as part of a tapas menu or as a side dish. You can even use them as a breakfast dish. They are full of the flavors, colors and spices of Spain and the Spanish way of life. There are as many different variations as there are provinces in Spain. Make them how you like them. No matter how you fix them, they are mui delicioso!
If you are eating these on their own, or as part of a tapas menu, I would serve with a good Spanish Temperanillo, but if you are serving them as a side dish, then I would pair the wine with whatever the main dish is.
Patatas Bravas
potatoes, peeled and cut in a medium to large dice
olive oil
1 large shallot, diced fine,
garlic, minced
chipotle chiles and sauce, minced, to taste (it just depends on how spicy you like them)
dried, minced achiote chiles (optional, again, it depends on how spicy you like them)
sherry vinegar
tomatoes, chopped in a medium dice
salt & pepper to taste
oregano
paprika
fresh parsley, chopped
Boil the potatoes until just tender, then drain and set aside. In small pan, heat the olive oil and cook the garlic and shallots until soft, or about 2 minutes. Then add the sherry vinegar and cook down for about 1 more minute before adding the rest of the ingredients (except the parsley). Bring to a boil then turn the heat down to a simmer and cook for about 10-15 minutes. Remove from the pan, or use a separate pan. Fry the potatoes in more olive oil until they are golden brown on all sides, stirring frequently. Once the potatoes are done, mix in the tomato mixture and top with chopped parsley. These can be served hot or at room temperature. !Desfruitas!
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