Spicy Bravas: For extra kick, use a higher concentration of spicy pimenton.

¡Patatas Bravas Picantes! Two Recipes for a Fiery Fiesta

Patatas Bravas are a classic Spanish tapas dish – crispy fried potatoes smothered in a rich, spicy sauce. This article offers two variations: a classic Brava sauce and a ‘Brava Fuego’ sauce for those who like really intense heat. Spice lovers beware, these are addictive! For that extra kick, be sure to use a higher concentration of spicy pimentón.

Clásica Brava Sauce

This traditional Brava sauce recipe delivers the authentic flavors of Spain. It’s perfect for those who want a balance of smoky spice and savory depth.

Ingredients:

• 1 kg potatoes, peeled and cubed
• Olive oil, for frying
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp sweet pimentón (Spanish smoked paprika)
• 1/2 tsp spicy pimentón (Spanish smoked paprika)
• 1/4 tsp cayenne pepper (optional)
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• Aioli (optional, for serving)

Prep & Cook Time:

Prep: 20 minutes, Cook: 30 minutes

Servings:

4-6

Instructions:

1. Peel and cube the potatoes into roughly 1-inch pieces.
2. Heat olive oil in a large frying pan over medium-high heat. Fry the potatoes until golden brown and crispy. Remove and drain on paper towels.
3. While the potatoes are frying, prepare the sauce. In a separate saucepan, heat a little olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the tomato paste, sweet pimentón, spicy pimentón, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. Pour in the chicken or vegetable broth and bring to a simmer. Season with salt and pepper to taste.
7. Reduce the heat to low and let the sauce simmer for 15-20 minutes, or until it has thickened slightly.
8. Taste and adjust seasoning as needed. If you prefer a smoother sauce, you can blend it with an immersion blender.
9. Pour the Brava sauce over the fried potatoes. Serve immediately with a dollop of aioli, if desired.

Tips & Variations:

• For extra richness, add a splash of sherry vinegar to the sauce in the last few minutes of cooking.
• You can bake the potatoes instead of frying them for a healthier option. Toss them with olive oil and roast at 400°F (200°C) until golden brown.

Nutritional Info (approximate, per serving):

Calories: 350, Fat: 20g, Carbs: 40g, Protein: 5g

Brava Fuego: The Fiery Version

This version cranks up the heat with a significantly larger proportion of spicy pimentón (and other tricks!) for a truly bold experience. Only for the brave!

Ingredients:

• 1 kg potatoes, peeled and cubed
• Olive oil, for frying
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 tsp sweet pimentón (Spanish smoked paprika)
• 2 tsp spicy pimentón (Spanish smoked paprika) – use a high heat level one if possible!
• 1/2 – 1 tsp cayenne pepper (to taste)
• 1/4 tsp smoked ghost pepper powder (optional but recommended for serious heat!)
• 1 cup chicken or vegetable broth
• 1 tbsp hot sauce, such as Cholula or Tabasco
• Salt and pepper to taste
• Aioli (optional, for serving)

Prep & Cook Time:

Prep: 20 minutes, Cook: 30 minutes

Servings:

4-6

Instructions:

1. Peel and cube the potatoes into roughly 1-inch pieces.
2. Heat olive oil in a large frying pan over medium-high heat. Fry the potatoes until golden brown and crispy. Remove and drain on paper towels.
3. While the potatoes are frying, prepare the sauce. In a separate saucepan, heat a little olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the tomato paste, sweet pimentón, spicy pimentón, cayenne pepper, and smoked ghost pepper powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. Pour in the chicken or vegetable broth, bring to a simmer, then add the hot sauce. Season with salt and pepper to taste.
7. Reduce the heat to low and let the sauce simmer for 15-20 minutes, or until it has thickened slightly.
8. Taste and adjust seasoning as needed. Be careful – it should be spicy! If you want it even *more* spicy, add more cayenne or ghost pepper powder carefully.
9. Pour the Brava sauce over the fried potatoes. Serve immediately with a dollop of aioli (which will help cool it down a bit!).

Tips & Variations:

• Omit the Aioli if you want pure heat!.
• For a creamier sauce, blend a small amount of roasted red pepper into the mix.

Nutritional Info (approximate, per serving):

Calories: 360, Fat: 21g, Carbs: 41g, Protein: 5g (Note: Spice levels may affect metabolism!)