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Patatas Bravas Recipe


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Patatas Bravas

The traditional Spanish tapas originating from Madrid. Fried potatoes with a pimento sauce.

Patatas Bravas recipe

Servings: 4
Total Time: 1 hour
Recipe by: Rae


  • 1 lb russet potatoes
  • 1/2 cup olive oil
  • 1/2 cup peanut oil
  • salt
  • 1 TBSP finely cut parsley
  • Bravas Sauce:
  • 1 TBSP olive oil
  • 1 TBSP flour
  • 1 tsp smoked paprika
  • 2 tsp sweet paprika
  • 1 cup vegetable broth
  • 1/4 tsp salt
  • pinch black pepper



  1. Poke the potatoes all over with a fork. Place in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 30 minutes

  2. In the meantime prepare the sauce: In a small sauce pan heat the oil over medium heat. Stir in the flour, smoked paprika, and sweet paprika stir until if it is a smooth mixture, reduce heat if it begins to brown. Whisk in the vegetable broth and continue to whisk until the sauce thickens, about 5 minutes. Add the salt and pepper. Turn off heat and allow to sit until ready to serve.

  3. Remove the skins from the potatoes and cut them into 2-inch pieces. Heat the olive and peanut oil in a medium sauce pan until wisps of smoke are visible. Fry the potatoes in batches until golden brown, about 3 minutes per batch. Drain on paper towels and immediately sprinkle with salt.

  4. Serve the potatoes with the sauce drizzled over and garnish with the parsley.

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