Spaniards are known for their love of potatoes, and no potato dish is more popular than Patatas Bravas, enjoyed at tapas restaurants around the country. But you don’t need to be in beautiful Spain to get a taste. With a few key TableCraft products, you can make this flavorful dish at home.
This flavorful version of this traditional dish comes together quickly, once the potatoes are cooked. Serve with a few pieces of baguette and a glass of Cava — and don’t forget to share with the family and friends, preferably standing around a bar and chatting … as the Spaniards do.
Print out the recipe, or follow along with the how-to video below.
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- ½ tsp salt
- ½ tsp pepper
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp cumin
- 2 tbsp sharissa paste
- 2 tbsp tomato paste
- 14½ oz diced tomato, or 4 fresh
- 1 15-ounce can chickpeas, drained
- 4 large eggs
- fresh parsley, chopped, to serve
- 1 loaf baguette or flatbread, to serve
- Parboil the potatoes over a medium heat for 10 to 15 minutes, or until tender. Drain in a colander.
- Meanwhile, place pan on low heat and start your bravas sauce. Add some olive oil, chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft.
- Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add tomatoes, sherry vinegar and some salt and pepper.
- Bring to a boil, then simmer for 15 minutes, or until the carrots are soft.
- While your sauce simmers, place a frying pan on medium heat and add about a ¼ cup of olive oil.
- Cut your potatoes into large bite-sized chunks. Once the oil is hot, add your potatoes (in batches).
- Cook for about 8 minutes, turning occasionally, until golden.
- Add your garlic and rosemary leaves to the pan for the last minute of cooking.
- Transfer the potatoes, garlic and rosemary to a tray/plate lined with paper towels to drain, then sprinkle paprika, fennel seeds and a some salt and toss together until well coated.
- Add potatoes to sauce and stir to incorporate.