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Crispy Patatas Bravas Recipe Easy Homemade Spicy Sauce Guide

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A nostalgic and easy recipe for crispy double-fried potatoes served with a smoky, spicy homemade sauce, perfect for tapas, snacks, or casual dinners.

Ingredients

Scale
  • 2 pounds (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup (240 ml) olive oil for frying
  • Salt to taste
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon hot sauce or cayenne pepper (adjust to heat preference)
  • 1 tablespoon white vinegar
  • 1/4 cup (60 ml) water
  • 1 teaspoon sugar
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Peel and cut potatoes into 1-inch cubes. Rinse under cold water to remove excess starch and pat dry thoroughly.
  2. Optional: Parboil potatoes in salted boiling water for 5 minutes until just starting to soften but still firm. Drain and dry completely (about 10 minutes).
  3. Heat olive oil in a heavy-bottomed skillet or deep frying pan over medium-high heat to about 350°F (175°C).
  4. Fry potatoes in batches for 4-5 minutes until light golden and slightly tender. Remove with a slotted spoon and drain on paper towels.
  5. Let potatoes rest and cool for 10-15 minutes to dry out and improve crispiness.
  6. Make the spicy sauce: Heat a small saucepan over medium heat with a splash of olive oil. Sauté minced garlic for about 30 seconds until fragrant.
  7. Add tomato paste, smoked paprika, sugar, white vinegar, and hot sauce or cayenne pepper. Stir well, then add water to thin the sauce. Simmer gently for 5 minutes, stirring occasionally. Adjust seasoning as needed.
  8. Heat oil again to 375°F (190°C). Fry potatoes in batches for 2-3 minutes until deep golden brown and crispy. Drain on fresh paper towels and season immediately with salt.
  9. Serve potatoes drizzled with spicy sauce and sprinkled with chopped fresh parsley if desired.

Notes

Double frying the potatoes is key to achieving the perfect crispy texture. Dry potatoes thoroughly before frying to prevent splattering and sogginess. Maintain oil temperature between 350°F and 375°F for best results. The spicy sauce can be made ahead and tastes better after flavors meld. Avoid overcrowding the pan during frying.

Nutrition

Keywords: patatas bravas, crispy potatoes, spicy sauce, tapas, Spanish recipe, double fried potatoes, smoky paprika, homemade sauce

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