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Spain

Patatas bravas

Patatas bravas

Patatas bravas

Patatas bravas are thought to have originated in post-war Madrid. The best-documented account traces them to La Casona on Calle Echegaray in 1949, where they were known as “patatas casonas.” Quickly adopted by bars across Spain, they became “bravas,” a reference to the fiery character of their sauce, and eventually one of the country’s most emblematic tapas. In this bistronomic version, the potatoes are confited and then fried so they remain tender inside and exceptionally crisp outside, served with a tomato salsa brava flavoured with smoked pimentón and Sherry vinegar, alongside a mild aioli.

Patatas bravas are thought to have originated in post-war Madrid. The best-documented account traces them to La Casona on Calle Echegaray in 1949, where they were known as “patatas casonas.” Quickly adopted by bars across Spain, they became “bravas,” a reference to the fiery character of their sauce, and eventually one of the country’s most emblematic tapas. In this bistronomic version, the potatoes are confited and then fried so they remain tender inside and exceptionally crisp outside, served with a tomato salsa brava flavoured with smoked pimentón and Sherry vinegar, alongside a mild aioli.

Patatas bravas are thought to have originated in post-war Madrid. The best-documented account traces them to La Casona on Calle Echegaray in 1949, where they were known as “patatas casonas.” Quickly adopted by bars across Spain, they became “bravas,” a reference to the fiery character of their sauce, and eventually one of the country’s most emblematic tapas. In this bistronomic version, the potatoes are confited and then fried so they remain tender inside and exceptionally crisp outside, served with a tomato salsa brava flavoured with smoked pimentón and Sherry vinegar, alongside a mild aioli.

Préparation
30 min
Cuisson
55 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 800 gAgria, Bintje, or another floury potato variety
  • 1 lhigh-oleic sunflower oil or mild olive oil for cooking
  • 8 gfine salt for the potatoes
  • 300 gcrushed tomatoes
  • 80 gyellow onion
  • 1 clovegarlic for the salsa brava
  • 15 gtomato paste
  • 20 mlolive oil for the salsa brava
  • 5 gsweet smoked pimentón
  • 1 ghot pimentón
  • 0,5 piecesmall cayenne chilli
  • 80 mlvegetable stock
  • 15 mlSherry vinegar
  • 3 gsugar, only if the tomatoes are acidic
  • 3 gsalt for the salsa brava
  • 1 piecepasteurised egg yolk
  • 1 piecesmall garlic clove, germ removed, for the aioli
  • 10 mllemon juice
  • 120 mlsunflower oil for the aioli
  • 30 mlmild olive oil for the aioli
  • 10 mlice-cold water
  • 3 gsalt for the aioli
  • 5 gchives or flat-leaf parsley
  • 1 pinchsmoked pimentón for finishing

Préparation

  1. Peel the potatoes and cut them into even 3 cm cubes. Rinse them, then dry them thoroughly.
  2. Heat the oil to 95°C. Confit the potatoes for 25 to 35 minutes; they should be completely tender without browning. Drain and leave uncovered to cool for 20 minutes.
  3. For the salsa brava, gently sweat the onion and garlic in the olive oil for 8 minutes. Add the tomato paste and cook for another 2 minutes.
  4. Temporarily remove the pan from the heat. Add both pimentóns and the cayenne, stir, then immediately pour in the tomatoes and stock to prevent the spices from burning.
  5. Simmer for about 20 minutes. Blend until very smooth, then pass the sauce through a fine sieve. Stir in the Sherry vinegar and adjust the salt, sugar, and heat. The sauce should be smooth and coating.
  6. For the aioli, blanch the germ-removed garlic clove three times for 20 seconds in boiling water, using fresh water each time. Cool and dry it. Crush it with the egg yolk, lemon juice, and salt, then gradually emulsify in the oils. Loosen with the cold water and refrigerate.
  7. Just before serving, heat the oil to 180°C. Fry the potatoes for 2 to 3 minutes, until deeply golden and crisp. Drain and salt immediately.
  8. Arrange the potatoes on a white plate. Spoon warm salsa brava over each cube and add a small dot of aioli. Finish with the herbs and a light dusting of pimentón.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.