Bravas (patatas bravas)
  The best Bravas I ever had were in a deceptively average bar near Cuatro Caminos in Madrid, the only other ones that came close were in a small Sidreria on the edge of the Plaza Mayor, where unfortunately it was always a toss up between those or the calamares – you were only allowed one or the other free with your cubo de Sidra!

Many places use just a tomato frito based sauce, which is nice, but then they are just fried potatoes with a tomato frito sauce. Bravas sauce should indeed be tomato based, but it should also have a slightly creamy texture flavoured with paprika, chilli and a hint of cumin. The potatoes need to have a lot of salt.

Bravas are supposed to be brave, fierce and indomitable, take your pick on the translation but do them justice and make sure your friends have a healthy respect for yours, tinged with a little fear.

  
     
 
  • Sauce
    • 200ml tomato frito or sauce
    • 4 tablespoons mayonnaise
    • 1 clove crushed garlic
    • 1 tablespoon vinegar
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • Chilli or cayenne pepper
  • Potatoes (2-4 medium sized)
  
 

Sauce
Combine the ingredients above and smooth using a hand blender

Potatoes
1) Peel potatoes and cut into 2-3cm cubes or chunks
2) Parboil for a few minutes and drain well
3) Deep-fry or sauté in hot oil until browned/crisp (it’s not necessary to use olive oil)
4) Drain, sprinkle with more salt than is good for you
5) Cover with your Bravas sauce

  
 
Print Recipe Close Window