Golden, crispy potatoes coated in a red, smoky, and slightly spicy brava sauce. A great Madrid tapas classic, simple but demanding on texture.
Ingredients
- 900 g waxy potatoes
- 6 tbsp extra-virgin olive oil
- 700 ml sunflower oil
- 1 piece yellow onion
- 2 cloves garlic
- 300 g canned crushed tomatoes
- 2 tsp sweet smoked paprika
- 1/2 tsp ground cayenne pepper
- 1 tbsp sherry vinegar
- 1 tsp granulated sugar
- to taste fine salt
- to taste ground black pepper
- 0.25 bunches flat-leaf parsley
- 250 ml homemade brava sauce
Method
- Peel the potatoes and cut them into large, even cubes; rinse them under cold water until the water runs clearer, then dry them thoroughly in a kitchen towel.
- Place the potatoes in a saucepan of salted cold water, bring gently to a simmer, and cook until the tip of a knife meets slight resistance, without letting them fall apart.
- Drain the potatoes, spread them on a tray, and let them air-dry until their surface becomes matte and slightly floury.
- Meanwhile, prepare the brava sauce: soften the onion in the olive oil, add the garlic and then the spices, and stir until it smells smoky and warm.
- Add the tomato, vinegar, sugar, salt, and pepper; simmer until you have a thick and glossy sauce, then blend for a smooth texture.
- Heat the sunflower oil in a large sauté pan or saucepan; submerge the potatoes in small batches and fry them until they are deep golden, crispy, and sound hollow when tapped with a skimmer.
- Drain the potatoes on paper towels, salt them immediately, and let them rest briefly so the crust sets.
- Reheat the brava sauce if necessary, arrange the potatoes on a warm ceramic plate, coat generously with the sauce, and finish with chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 632.8 kcal
- Protein
- 5.97 g
- Carbohydrate
- 45.43 g
- Fat
- 48.8 g
- Fibre
- 6.14 g
- Calcium
- 111.96 mg
- Iron
- 2.32 mg
- Magnesium
- 23.15 mg
