Patatas Or Papas Bravas (Spanish Fried Potatoes)
15m prep 35m cook 50m ready
4 servings A classic tapa, prepared here with the easy, oil-saving cold-start frying method. The sauce served with these fried potato cubes is known as salsa brava, and it is very good served atop Steamed Mussels or as a condiment for Tortilla Española. If you wish to avoid frying altogether or want to double the recipe, consider roasting the potatoes instead.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon Spanish smoked paprika
- ¼ teaspoon cayenne pepper
- One 14 ½-ounce can diced tomatoes
- ¼ cup white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 pounds russet potatoes
- Vegetable oil
- ½ teaspoon salt
- ½ teaspoon sweet or smoked paprika
- 1 (Aïoli) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon Spanish smoked paprika
- ¼ teaspoon cayenne pepper
- One 14 ½-ounce can diced tomatoes
- ¼ cup white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 pounds russet potatoes
- Vegetable oil
- ½ teaspoon salt
- ½ teaspoon sweet or smoked paprika
- 1 (Aïoli)
Let's Cook
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Step 1.
Heat in a medium saucepan over medium heat: 3 tablespoons olive oil
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Step 2.
Add: 1 medium onion, chopped
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Step 3.
Cook, stirring, until translucent and softened, about 5 minutes. Add: 2 garlic cloves, chopped; 1 teaspoon Spanish smoked paprika; ¼ teaspoon cayenne pepper
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Step 4.
Cook until fragrant, about 1 minute. Stir in: One 14 ½-ounce can diced tomatoes; ¼ cup white wine vinegar or sherry vinegar; 1 teaspoon sugar; ½ teaspoon salt
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Step 5.
Simmer until thick, about 15 minutes. Remove from the heat, puree in a blender or food processor, and taste for seasoning.
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Step 6.
Scrub well and cut into 1-inch cubes: 2 pounds russet potatoes
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Step 7.
Place in a deep, heavy skillet (preferably cast iron) and barely cover with: Vegetable oil
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Step 8.
Bring the potatoes and oil to a simmer over high heat, reduce the heat to medium, and simmer until the potatoes are soft in the center, well browned, and crispy, 15 to 20 minutes. Remove from the skillet and drain on paper towels. Dust immediately with: ½ teaspoon salt; ½ teaspoon sweet or smoked paprika
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Step 9.
Serve hot with the salsa brava and, if desired: (Aïoli)
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