Patatas bravas have to be one of Spain´s most popular tapas dishes. You will find them at nearly every restaurant and bar across the Iberian peninsula. What most people don´t know is that patatas bravas hail from Madrid not Barcelona.
Today I´m going to show you how to make the Authentic Patatas Bravas that are Served in Madrid Spain. Folk´s this is the real deal, fried potatoes in extra virgin olive oil served with a spicy brava sauce. This recipe is easy to make, uses simple ingredients and will bring the flavors of Madrid into your home in about 45 minutes.
In the authentic brava sauce there is no tomato, no garlic and certainly no aioli. In Madrid this is how they do patatas bravas. The secret to making brava sauce is to use sweet smoked paprika and hot smoked paprika. This is what gives the sauce it´s color plus it´s flavor.
I used both paprikas from Kiva. Their Spanish paprikas are high-quality and are an essential ingredient to making the authentic brava sauce. Watch the video below on how to make these amazing patatas bravas or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make the Authentic Patatas Bravas Served in Madrid Spain
The Authentic Patatas Bravas Served in Madrid Spain
FOR THE BRAVA SAUCE
- 1/4 cup extra virgin olive oil
- 2 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 tbsp corn starch
- 1 cup veggie broth
- 1/2 tsp sea salt
- 1/2 tsp white wine vinegar
FOR THE POTATOES
- 2 yukon gold potatoes
- 3/4 cup extra virgin olive oil
- pinch sea salt
Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them dry, cut each potato in half, cut each half in half to end up with 4 quarters, then cut each quarter into 3 evenly sized pieces, holding them together cut each quarter into squares, you should end up with 6 to 9 evenly sized pieces from each quarter, add the cut potatoes into a large bowl and fill with cold water and set aside
To make the brava sauce heat a fry pan with a medium heat and add a 1/4 cup of extra virgin olive oil, after heating the oil for 3 minutes transfer the oil to a bowl, add 2 tsp of sweet smoked paprika, 1 tsp of hot smoked paprika and 1 tbsp of corn starch, whisk it all together until well combined
Add the oil mixture back into the pan and heat it again with a medium heat, start whisking everything together, at the same time start slowly pouring in 1 cup of vegetable broth, the secret is to continuously whisk as you add the broth so the sauce comes together, once all the broth is incorporated, season with 1/2 tsp of sea salt and 1/2 tsp of white wine vinegar, continue to whisk until everything is well combined and you end up with a creamy sauce, turn off the heat and set aside
Drain the potatoes and pat completely dry with a dish cloth, heat a saute pan with a medium-high heat and add 3/4 cup extra virgin olive oil, after 2 minutes add the potatoes and mix with the oil, making sure each piece of potato is bathed in the olive oil, mix occasionally and cook until the potatoes are golden, about 20 minutes, once cooked transfer to a plate with paper towels, season the potatoes with sea salt and add to a shallow bowl
Heat the pan with the brava sauce with a low heat and whisk together for 2 minutes so the sauce can come back together, then pour a generous amount of the brava sauce over the potatoes and serve at once, enjoy!
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.