Patatas bravas with spicy tomato sauce
Golden, shallow-fried potato chunks with fluffy centres and a thick tomato sauce sharpened with sherry vinegar, garlic, smoked paprika and cayenne. Makes four tapas or side portions; allow about 75 minutes.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Put the 2 litres of water and 8 g cooking-water salt in the large saucepan, cover and bring to the boil. Meanwhile, peel and cut the potatoes into even 3 cm chunks and rinse briefly. Carefully add them to the boiling water and return to a gentle boil. While the water returns to the boil, finely chop the onion and garlic and measure the sauce ingredients.
- 07:00
Parboil gently for 7–10 minutes from when the water returns to the boil, starting the sauce meanwhile as described below. Check after 7 minutes: the edges should soften and a knife should enter with slight resistance at the centre, but the chunks must still hold together. Drain thoroughly, give the colander one gentle shake to roughen the edges, then spread the potatoes on a tray. Steam-dry uncovered for 10 minutes, until their surfaces look dry.
- No timer needed
For the sauce, heat the olive oil in the small saucepan over a medium-low heat. Add the onion and cook for about 8 minutes, stirring regularly, until soft but not browned. If the potatoes are ready, drain them before continuing. Add the garlic and cook for 1 minute. Lower the heat, stir in the paprika and cayenne for just 15 seconds, then immediately add the passata, 50 ml sauce water and 2 g sauce salt.
- No timer needed
Bring the sauce to a gentle simmer and cook uncovered for 12–15 minutes, stirring regularly, until thick enough to coat a spoon without a watery rim. Begin heating the frying oil during the final few minutes. Stir the vinegar into the finished sauce and taste; add the optional sugar only if sharply acidic. Cover and keep warm on the lowest heat, stirring between frying batches. If it becomes too thick, loosen with water, 15 ml at a time.
- No timer needed
Pour the frying oil into the completely dry frying pan to make a 4–5 mm layer. Heat to 170–180°C, allowing about 5 minutes, and have the slotted spoon, kitchen paper and rack ready. Stay at the hob while the oil heats. The potatoes must be surface-dry before frying; allow more drying time if needed. If the oil smokes, turn off the heat and let it cool before continuing.
- 10:00
Carefully lower half the potatoes, approximately 400 g, into the oil, away from you, in one uncrowded layer. Fry for 10–14 minutes, turning every few minutes once a crust has formed. Maintain 170–180°C: the oil should sizzle steadily without smoking. Check after 10 minutes; the potatoes should be golden yellow on several sides, crisp at the edges and completely tender inside. Lift out, drain briefly on kitchen paper, then transfer to the rack and season with 1 g finishing salt. Leave uncovered.
- 10:00
Let the oil recover to 170–180°C, stirring the warm sauce while you wait. Fry the remaining potatoes in the same way for 10–14 minutes. Drain onto the rack and season with the remaining 1 g finishing salt. Return the first batch to the hot oil for 60–90 seconds to refresh its crust and heat through, then drain again.
- No timer needed
Pile the potatoes onto a serving platter. Spoon about half the hot sauce over the centre, leaving plenty of crisp potato exposed, and serve the remaining sauce alongside. Eat straight away. Turn off the frying heat and leave the oil to cool completely before handling or disposal; do not pour it down the sink.
Chef tips
- The schedule allows about 75 minutes. A slow hob, longer sauce reduction or extra frying batches will take longer; use the texture cues rather than rushing.
- Drain potatoes as soon as their edges soften and their centres still offer slight resistance. Vigorous boiling or shaking can make floury potatoes collapse.
- A smaller frying pan needs more batches and extra time. Do not crowd the pan to compensate.
- If potatoes stay pale and greasy, check that their surfaces are dry and let the oil regain 170–180°C before adding more. If they brown too quickly, reduce the heat. Aim for golden yellow rather than dark brown.
- For more chilli heat, use up to 0.5 g cayenne next time; brands vary considerably in strength.
- Reduce watery sauce for longer. If it thickens too much, stir in water 15 ml at a time. Burnt paprika tastes bitter and requires restarting the sauce.
Equipment check
- 4-litre saucepan with lid
- Colander and large tray
- 1–1.5-litre saucepan with lid
- Deep-sided 28 cm frying pan
- Frying thermometer
- Slotted spoon
- Kitchen paper and wire rack
- Kitchen scales, chopping board and knife
- Serving platter and small sauce bowl
Tags
Behind the dish.
Overview
This tomato-based version of Spanish patatas bravas pairs crisp, golden potatoes with fluffy centres and a thick, tangy sauce with adjustable chilli heat. Gentle parboiling, thorough steam-drying and two uncrowded frying batches create the contrasting textures. The first batch gets a brief final fry so both batches reach the table hot. No aioli is needed.
Ingredient notes
Use floury Maris Piper or King Edward potatoes: buy about 950 g unpeeled to obtain 800 g peeled potatoes. Sweet smoked paprika lets you control smoke and chilli separately; hot smoked paprika is not a direct substitute. Choose plain passata. Red wine vinegar can replace sherry vinegar. The frying oil quantity fills the pan, rather than representing the amount eaten.
The listed ingredients are suitable for vegetarians and vegans. Check packaged ingredient labels for allergens; wine-based vinegars may contain declarable sulphites.
Serving & storage
Serve immediately as four tapas or side portions, with half the sauce alongside to preserve the crisp edges. Store leftover potatoes and sauce separately in shallow containers, refrigerating within 2 hours at 5°C or colder. Use within 48 hours or freeze sooner. Reheat only once, until steaming hot throughout: put potatoes in a preheated oven at 220°C conventional/200°C fan for approximately 15–20 minutes, turning once, and gently reheat sauce in a saucepan with a splash of water.
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