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SpanishAppetizers & Snacks

Crispy Spanish Patatas Bravas with Authentic Brava Sauce

⏱️ Prep: 15m🔥 Cook: 25m∑ Total: 40m🍽️ 4 servings
Crispy Spanish Patatas Bravas with Authentic Brava Sauce
🎬 Video ref: Spain on a Fork (Albert Bevia)

Mise en Place / Ingredients[13]

  • 2 lbs Russet potatoes, peeled and cut into 1-inch rustic chunks
  • 6 cups Water (for optional parboiling before frying)
  • 0.5 tsp Baking soda (for optional alkaline parboil)
  • 0.5 small Small yellow onion, finely minced (for salsa brava)
  • 3 cloves Fresh garlic cloves, minced (for salsa brava)
  • 1 tbsp Hot smoked Spanish paprika (Pimentón picante)
  • 1 tbsp Sweet smoked Spanish paprika (Pimentón dulce)
  • 1 tbsp All-purpose flour (to thicken salsa brava)
  • 1 cup Warm flavorful vegetable or chicken broth
  • 3 tbsp Spanish extra virgin olive oil (for sauce)
  • 2 cups Vegetable or mild olive oil for deep-frying
  • 1.5 tsp Fine sea salt
  • 0.5 cup Creamy garlic alioli (for serving)

🛒 US Supermarket Brand Guide

Hot Smoked Paprika: La Chinata Hot Smoked Paprika

Oak-fired smoke and clean pepper heat form the backbone of Madrid brava sauce. • 📍 Gourmet spice section.

Cooking Sequence & Checkpoints

1
Whisk Authentic Brava Sauce⏱️ 8 min

Warm 3 tbsp olive oil in a saucepan, sauté minced onion and garlic for 3 minutes until soft, then whisk in both paprikas and flour for 2 minutes over low heat. Gradually pour warm vegetable broth while whisking; simmer 5 minutes until glossy and thick, then season with salt.

✓ Checkpoint: Velvety, smooth terracotta sauce.

2
First Fry (Poach)⏱️ 10 min

Deep fry potato chunks in oil at medium-low heat (300°F / 150°C) for 10 minutes until tender inside but pale outside (or briefly parboil in water with baking soda and dry thoroughly before frying). Drain onto a wire rack.

✓ Checkpoint: Tender potatoes with no browning.

3
Second Fry (Crisp)⏱️ 5 min

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes for 3 to 5 minutes until deeply golden and intensely crisp. Drain on paper towels.

✓ Checkpoint: Shatteringly crisp, sizzling golden potato chunks.

4
Dress and Serve⏱️ 2 min

Immediately season potatoes with sea salt. Transfer to a clay bowl, douse generously with warm brava sauce, and top with creamy garlic alioli.

✓ Checkpoint: Steaming, irresistible Spanish tapas ready to enjoy.

🛡️ Food Safety & Internal Temperature: ≥165°F (74°C) safe internal cooking and serving temperature (hold hot at ≥140°F / 60°C)USDA/FDA Food Safety Standard: Cook to a minimum internal temperature of 165°F (74°C) for microbiological safety. Hold cooked food hot at ≥140°F (60°C) prior to serving and refrigerate any leftovers to ≤40°F (4°C) within 2 hours to prevent bacterial spore growth.
👁️ Master Doneness Checkpoint:Extremely crunchy golden potato cubes enveloped in a velvety terracotta-colored smoked paprika sauce.

🔬 Why It Works:

Double-Fry Architecture: Par-cooking the potato chunks at 300°F softens the interior, while a flash-fry at 375°F creates a glass-like outer shell that won't turn soggy under warm sauce.

⚠️ Troubleshooting:

The sauce tastes chalky and raw: Whisk the flour and paprika in hot olive oil for 2 full minutes before pouring in the warm stock.