Patatas Bravas
Obraz wygenerowany przez AI
Wegetariańskie Bez glutenu Spanish

Patatas Bravas

Crisp-edged potatoes are tossed with a smoky, gently spicy brava sauce and finished with cool garlic aioli. This Spanish classic makes a satisfying tapas-style main dish or a generous shared plate.

55 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Place the potato cubes in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 5 minutes, until the edges are just tender but the centers remain firm. Drain well and let them steam-dry for 5 minutes.
2
Heat 30 ml of the olive oil in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until soft and translucent. Add two-thirds of the garlic and 1 tsp of smoked paprika; cook for 30 seconds until fragrant.
3
Stir in the crushed tomato, 1 tsp of sherry vinegar, and half of the salt. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until thick and glossy. Blend until smooth, then keep warm over low heat.
4
Heat the remaining 30 ml of olive oil in a large nonstick skillet over medium-high heat. Add the dried potatoes in a single layer and cook for 15 to 18 minutes, turning every few minutes, until deeply golden outside and tender inside.
Golden crisp potato cubes cooking in a skillet Obraz wygenerowany przez AI
5
Mix the mayonnaise with the remaining garlic, 1 tsp of sherry vinegar, and the remaining salt. Taste the brava sauce and adjust the seasoning with a small pinch of salt or a drop of vinegar if needed.
6
Transfer the hot potatoes to a warmed serving platter. Spoon over the brava sauce, drizzle with the garlic aioli, and serve immediately while the potatoes are crisp.
Patatas bravas topped with smoky sauce and garlic aioli Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Parboiling gives the potatoes a fluffy center, while a hot skillet creates browned edges. The simmered paprika-tomato sauce brings smoky heat, balanced by cool, garlicky aioli.

Przechowywanie i odgrzewanie

Jak przechowywać

Store the potatoes and brava sauce separately in airtight containers in the refrigerator for up to 3 days; refrigerate the aioli for up to 2 days.

Jak odgrzewać

Reheat the potatoes on a baking sheet at 220°C until hot and crisp, about 8 to 12 minutes. Warm the sauce gently in a small saucepan and add the aioli only after serving.

Wartości odżywcze / porcję

555kcal
6,85 gbiałko
52,48 gwęglow.
36,90 gtłuszcz
P
Pantryvale editorial kitchen
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Opublikowano 20 sie 2026 · zaktualizowano 20 sie 2026