Traditional recipes

Patatas Bravas with Pimentón Sauce

Patatas Bravas with Pimentón Sauce

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Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The second dip in hotter oil browns them and crisps the outside.


  • 2 tablespoons extra-virgin olive oil plus more for frying
  • 1 small yellow onion (1/2 cup), chopped
  • 1 tablespoon smoked Spanish paprika (such as Pimentón de La Vera Dulce)
  • 1 tablespoon hot smoked Spanish paprika (such as Pimentón de La Vera Picante)
  • 1 tablespoon all-purpose flour
  • Kosher salt, freshly ground pepper
  • 2 pounds russet potatoes, peeled, cut into 1-inch cubes

Recipe Preparation

  • Heat 2 Tbsp. olive oil in a small saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent, about 8 minutes. Add bay leaf and next 3 ingredients and cook, stirring constantly, for 2 minutes. Stir in 1 1/2 cups water and bring to a boil, whisking constantly. Reduce heat to low and simmer until flavors meld, about 10 minutes. Remove bay leaf, season with salt and pepper, and purée in a blender. Set aside.

  • Attach deep-fry thermometer to the side of a large heavy pot. Pour oil into pot to a depth of 2 inches. Heat over medium-high heat until thermometer registers 225°. Add the potatoes and cook, stirring occasionally and adjusting heat to maintain temperature, until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a platter; let cool completely.

  • Heat oil to 350°. Working in batches, add cooled potatoes and cook until golden brown and crisp, 5–7 minutes. Transfer to paper towels and season with salt. Rewarm sauce. Serve potatoes with sauce.

Recipe by Juanjo López of La Tasquita de Enfrente in Madrid Spain,

Nutritional Content

7 servings, 1 serving contains: Calories (kcal) 330 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 70Reviews Sectionthe potatoes were great, the sauce was useless.brushjlsolon, ohio10/21/19

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