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Today we arrive in Spain to taste one of most loved and well-known spanish tapas all over the world: Patatas Bravas or Spanish Fries. Chips cut into 2 cm cubes, fried and covered with Salsa Brava, a more or less spicy sauce based on paprika, chili and tomato. Served accompanied with beer, cider or wine are practically a must in any Spanish restaurant.
Spanish Fries: The origin of Patata Brava
I have not found the exact date, but this simple and delicious dish originates in Madrid, obviously after the discovery of the Americas since the main ingredient of the sauce is the tomato. Its simplicity and low cost of ingredients made it immediately popular throughout Spain.
The first original recipe included tomato sauce, cayenne pepper and vinegar, over time some variants have developed, which do not drastically change the recipe but in my opinion make it even more interesting, and it is really worth “worth” trying them.
Besides the Salsa Brava, the only additional sauce that is used on Patatas Bravas is All i Oli, a sauce made with olive oil, salt and fresh garlic, usually crushed with mortar. I would say that we have no choice but to start preparing our Spanish Fries and enjoy them with a nice glass of fresh beer or a glass of wine!
Spanish Fries: Patata Bravas
- 500 g Potatoes
- Bravas Sauce
- to taste Salt
- Sunflower Oil for frying
- Peel the potatoes, wash and dry them. Once dry, cut them into cubes about 2 cm.
- Heat the oil in a pan, once hot, start frying the potatoes in small portions.
- Cook until golden. Once cooked, drain on paper for frying or kitchen paper.
- Once cooked, add salt and serve them still hot with their Salsa Brava, on the side or by placing it directly on the potatoes.