Patatas Bravas Recipe (2024)

FAQs

What is the sauce on patatas bravas made of? ›

Bravas sauce (salsa brava) is easy to make with a few simple pantry ingredients like extra virgin olive oil, smoked paprika, and tomato paste! Perfect for drizzling atop hot fried potatoes to make delicious patatas bravas.

Our favourite way is to make a quick tomato sauce with the blend – simply heat through a carton of passata seasoned with four or five teaspoons of Patatas Bravas blend, then drizzle the sauce over your fried potatoes. A 'dry' version can be made simply by tossing the fried potatoes in the spice blend.

Bravo/brava is an adjective with various meanings in Spanish. We use it when we want to say someone is brave or courageous. In some Spanish-speaking countries, however, bravo/brava is also used as a synonym for angry, mad or upset. This adjective can also help us describe the world around us by meaning rough or fierce.

Patatas bravas, or spicy potato as it is translated, originates from Madrid and is a traditional Spanish cuisine typcially served to share. Patatas means “potato” in Spanish, and bravas is the sauce and lends to the term “spicy”. They make for a perfect start to a delicious meal with friends or loved ones.

Patatas bravas is the most popular Spanish tapa, made of crispy fried potatoes that are tossed with salsa brava or bravas sauce. It's really the sauce that gives these potatoes the delicious slightly spicy and smoky flavor and distinguishes them from any other fried potatoes you'll try.

Patatas bravas (Spanish: [paˈtatas ˈβɾaβas], also called patatas a la brava or papas bravas, all meaning "spicy potatoes") is a dish native to Spain.

Serving idea: Enjoy patatas bravas as a side dish served with grilled fish or chicken and a green salad.

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.

The FAMOUS Patatas Bravas from Barcelona Spain | CLASSIC Tapas Recipe. If you have ever visited the beautiful city of Barcelona, you've surely had the famous patatas bravas (brave potatoes) from Barcelona. With their spicy paprika-based sauce and garlic mayo aioli, make them one of the best in the country.

Pepe is a boy's name of Spanish origin. This name translates to “Jehovah increases” and is a diminutive of the name José or Joseph. The alternative take on this classic name is an easy way to personalize it without diverting from its original meaning.

Who invented patatas bravas? ›

The origin of the dish comes from two Madrid establishments that currently no longer exist: La Casa Perico and La Casona. Much is said about which of the two places was really the creator of white potatoes, but about 1960 the tails to try this dish were mythical.

You will say “Bravo” (Brah-voh) for a single male performer. You will say “Brava” (Brah-vah) for a single female performer. You will say “Bravi” (Brah-vee) to a group of all male performers or a mix of male and female performers. You will say “Brave” (Brah-vay) to a group of all female performers.

So, as you may know, potatoes are called “patatas” in Spain and a few other places (and “papas” nearly everywhere else).

Smoked paprika, garlic, and tomatoes give potatoes a flavor boost, while bacon and eggs transform this tapa into an awesome breakfast. Traditionally tapas are eaten during the hunger-witching hour between a pre-siesta lunch and an 11 PM Spanish dinner, but this meal is sure to satisfy any time of day.

"The potatoes probably come from Aragon or Galicia, the allioli from Catalonia and the spicy salsa from the Basque country. Bravas mix the many different cultures of Spain on one plate." And as the local saying goes: "They're so cheap, even the king can afford them." Write to us at wsje.weekend@wsj.com.

However, the famous Spanish sauce is made entirely from scratch and the aroma and taste are simply irresistible. The combination of roasted peppers, tomatoes, onions, and garlic, with toasted almonds and smoked Spanish paprika, results in a sauce that you'll demand an IV for.

Translated as the 'Spanish' sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes.

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.

Romesco. Perhaps one of the most famous sauce in Spain, Romesco is a specialty in Catalonia, in the country's northeast. The base of the sauce is tomatoes, red peppers and garlic, often roasted in wood-fired ovens.