Patatas Bravas

Patatas bravas is a basic, traditional tapa very popular also in elegant big-city establishments and also in the more modest villages. As with most tapas, each bar and household will have its own recipe, naturally believed to the best.

For this version of recipe you will need: 3 tablespoons of olive oil, 4 large potatoes (peeled and cut into cubes), 2 tablespoons minced onion, 2 cloves garlic (minced), salt and freshly ground black pepper, one and half tablespoons of Spanish paprika, 1/4 teaspoon Tabasco Sauce, 1/2 cup of Ketchup, 1/2 cup of mayonnaise and 1 cup of olive oil for frying.

How to prepare the potatoes? Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup of olive oil until cooked through and golden-brown, stirring occasionally. Drain the potatoes on paper towels, check the seasoning and add more salt if necessary.

How to prepare the brava sauce? In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise.

At the end, mix the potatoes with the sauce before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm.


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