Monday, April 5, 2010

Recipe: Patatas Bravas

Patatas Bravas is my mum's favourite tapas dish. I suppose my parent's are slightly limited in tapas joints because they are veggie (and i mean REAL veggie- not "pescetarians") but i reckon it is one of my favourites too. I've been trying to recreate an authetic flavoured recipe for a while, and i think discovering a fab spice- smoked paprika- has helped me to achieve this. The dish is difficult in terms of timings, with keeping both elements of the dish hot. If i was doing it for a tapas dinner party, i would make it, then put it into seperate containers and then microwave them for a few secs to heat up entirely- then garnish and serve.

Also, this recipe was published in local magazine, Pukka Bath!

Patatas Bravas (serves 3 as a main dish, serves 6 as a tapas dish) 72p as a main, 36p as a side dish

1kg potatoes, peeled and cut into 1 inch cubes (I use red rooster potatoes)
Vegetable oil
2 tbsp extra virgin olive oil
1 white onion, chopped
2 cloves garlic, chopped
½ tsp Italian herb seasoning (a mixture of oregano, thyme and basil)
½ tsp paprika
½ tsp smoked paprika
1 tin chopped tomatoes
Salt, pepper, and a pinch of sugar
1 tbsp double cream and 1tbsp chopped fresh parsley to serve

1. Heat quite a lot of vegetable oil (enough to almost cover the potatoes) in a large sautéing pan (that has a lid). Once the oil is hot, add the potatoes to the pan (you will probably need to do this in batches depending on how big your pan is) and cook with the lid on for 7-10 minutes, stirring occasionally, until the potatoes are golden all over and are soft in the middle.
2. When ready, remove potatoes with a slotted spoon, onto a plate covered with kitchen towel. Cover the potatoes with another couple of pieces of kitchen towel- this helps to keep the potatoes warm, to soften them, and to get rid of most of the grease.
3. Meanwhile, sauté the onion and garlic in the olive oil for 5 minutes covered. Add the herbs, paprikas, tomatoes and seasoning, and cook for a further 5 minutes, covered. Whilst still hot, blend in a food processor. Season to taste
4. Sprinkle a little salt over the potatoes, and mix. Place in a serving dish, pour over the tomato sauce, garnish with the cream and parsley and serve.


  1. Another recipe from another site. sigh.

  2. This is not a recipe taken from a site, this is a recipe for patatas bravas that i came up with. If you don't like my blog then don't continue to visit it just to leave nasty comments.

  3. Karadekoolaid here.Take no notice, Mel. I'm pretty sure "Larissa" is hugely jealous of you, which is why he/she/it keeps making idiotic comments.Ignore. People with small minds HATE being ignored!!
    Back to Patatas Bravas. It's a very popular dish, so there's probably a different "recipe" in each Spanish household! I suppose a rough translation would be "Angry, or Spicy Potatoes"; in the same sense that the Italians use "Arrabiata" for their spicy pasta sauce. Delicious it certainly is, and it definitely needs something to give it a kick. In fact, I've just thought of something totally UN-authentic (if you like the smoky flavour) - try it with some chilpotle chiles. And try using some fresh herbs when they're in season.You'll really notice the difference!
    Well done with the blog. Keep it up!

  4. Thanks Clive, Angry potatoes! Hah! I mean, i may try the chipotle chilli idea- but i'm not THAT good with spicy food yet. I mean, i have got better with them lately (gone from the korma mark to the jalfrezi mark, haha) but it might be a little while until im on to the jalapenos, chipotles and Phals!!

  5. I cook with lots of spices, but if there's one thing I've learned over the years, it's using them judiciously. So, for example, with this recipe, you'd be looking at, perhaps, 1/4 of a chilpotle. Just enough to give the dish a slight kick, but never to overpower the other flavours.