Patatas Bravas with Bravas Sauce
Crispy oven-baked potatoes with a smoky, spicy Spanish bravas sauce.
- 45 min
- 509 kcal / serving
- medium
- Protein
- 10.5 g
- Fat
- 21.7 g
- Carbs
- 67.1 g
Contains: gluten, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 700 g potatoes, waxy, peeled
- 2 tsp baking powder
- Salt
- 3 tbsp olive oil
- For the bravas sauce:
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 tbsp sweet paprika powder
- 1 tbsp smoked paprika powder
- 1/2 tsp cayenne pepper
- 1 tbsp flour
- 300 ml chicken broth (or vegetable broth)
- A splash of lemon juice
- Salt
Method
- Cut the potatoes into rough cubes and parboil in salted water with the baking powder for about 8 minutes, until the outsides are slightly roughed up. Drain and let steam off well.
- Preheat the oven to 220°C (top/bottom heat). Toss the potatoes with 3 tbsp olive oil and salt and bake on a sheet for 25-30 minutes until golden and crispy, turning once.
- For the bravas sauce, heat 1 tbsp olive oil in a pot, finely chop the onion and garlic and sauté until translucent.
- Stir in both paprika powders and the cayenne pepper and toast briefly until fragrant.
- Stir in the flour and toast for 1 minute, then deglaze with the broth and simmer gently for 5-8 minutes, stirring, until the sauce thickens.
- Season the sauce with lemon juice and salt, puree if you prefer a smooth consistency.
- Drizzle the crispy potatoes with the bravas sauce and serve immediately.
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