This is the story of a few humble potatoes that one day, a long time ago, partnered with a simple spicy sauce to hit the podiums of fame and become one of the most famous Spanish tapas.
True story. The patatas bravas are an extremely simple recipe based on some few basic ingredients only. At least on paper, it’s an easy recipe to crack, even for the inexperienced home cook…
Yet so often, it’s easy to get disappointed when ordering bravas at a bar. Either the potatoes are too soggy, or simply uncooked, or they are served with ketchup instead of brava sauce… the list of culinary abuses goes on and on.
So what’s the reason? How can such a simple recipe go wrong so often? I’d say that like with most other basic recipes, it’s all on how much love you put in the details. Either you invest some care when following some of the basic rules and then get it perfect or it can rapidly become a non-edible chewy nightmare.
But fear no! We’ve got a recipe that we’re confident is easy enough to follow and it will return great results. Of course, this is our recipe. That means we like our patatas bravas served with plenty of brava sauce and alioli. So if you rather having them somehow else, just tune the amounts and adapt it to your taste. Easy!
Give it a go for a taste of some real patatas bravas and as always, let us know how you like them!