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Patatas Bravas
Crispy fried potatoes with both a spicy tomato salsa brava and aioli, Spain's favourite tapa. Frying the potatoes twice, once at a lower temperature and again hot and fast, gives them their signature crisp shell and fluffy centre.
Ingredients
Instructions
Double-fry potatoes: fry at 150°C for 6 minutes, drain. Fry again at 190°C for 3 minutes.
Season with salt immediately.
Make salsa brava: fry garlic, add tomatoes, paprika, cayenne and sugar. Simmer 15 minutes.
Serve potatoes with salsa brava drizzled over and aioli on the side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
