Patatas Bravas
Crisp double-fried potato cubes under a smoky paprika sauce — the true Madrid-style brava sauce has no tomato at all, built instead from oil, flour, and sweet and hot smoked paprika.
Vegetarian
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs russet potatoes, peeled and cubed
- Oil, for frying
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tbsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 cup vegetable broth
- 1 tsp red wine vinegar
- Salt, to taste
Steps
- Fry the potato cubes in oil at 300F for 5 minutes, until just cooked through but not browned. Remove and drain.
- Raise the oil to 375F and fry the potatoes a second time until deep golden and crisp. Drain and salt immediately.
- For the brava sauce, heat the olive oil in a pan and whisk in the flour to make a light roux.
- Off the heat, stir in the sweet and hot smoked paprika until fragrant, then whisk in the broth.
- Return to low heat and simmer, stirring, until the sauce thickens to a pourable consistency. Stir in the vinegar and season with salt.
- Spoon the hot brava sauce generously over the fried potatoes and serve immediately.