Patatas bravas is one of the most emblematic dishes of Spanish cuisine, especially popular as a tapa in bars and restaurants. Its origin dates back to Madrid, where it began to be served as a simple and tasty bite that pairs perfectly with a glass of wine or a beer. In other Latin American countries, although the term "patatas bravas" is uncommon, there are similar variants of spicy potatoes or potatoes with spiced sauces that serve the same function as a snack or side, such as "papas a la diabla" in Mexico or "papas con ají" in Peru. The essence of this recipe lies in its crispy potatoes combined with a spiced tomato sauce that enhances the flavor.
This preparation is highly appreciated for its simplicity and versatility, allowing adaptations with different types of sauces that vary in their degree of spiciness or the inclusion of aioli (a garlic mayonnaise typical in Spain). Thus, patatas bravas are not only a traditional dish but also a culinary experience that unites those who enjoy good food and sharing.
How to prepare Patatas bravas
Ingredients: Potatoes, Salt, Mayonnaise, Garlic, Olive oil, Onions, Tomatoes, Tomato paste, Dry white wine, Water, Parsley, Dried red chili, Tabasco sauce, Bay leaf, Sugar, Pepper.
Grease a roasting tray and arrange the potatoes in a single layer.
Brush with olive oil, sprinkle with salt, and bake at 375 degrees for about 45 minutes or until golden.
Prepare the tomato sauce by heating the oil in a new pan.
Sauté the onions and garlic until the onion is wilted.
Add the tomatoes and sauté for a few more minutes, incorporate the tomato paste, wine, water, parsley, chili, Tabasco, bay leaf, sugar, salt, and pepper.
Cover and simmer for 30 minutes.
Strain the sauce.
The sauce should not be too thick - thin it with water if necessary to serve, place the potatoes in a bowl or on a plate.
Pour several tablespoons of the tomato sauce, then if desired 3 or 4 tablespoons of the aioli.
The potatoes are generally eaten with just the tomato sauce or a separate dish of potatoes with aioli just with the aioli sauce.
