Patatas Bravas

Patatas Bravas

Spicy potatoes.

It is an appetizer of the most classic. There are many potato recipes, which vary fundamentally in the ingredients used. The authentic sauce of the bravas is not a spicy tomato sauce, but a velouté sauce or cream, made without tomatoes.

In this recipe, the main thing is the sauce, with which we will partially cover the French fries. The sauce is spicy, but not spicy in excess, but with a pleasant and tasty spice, you can increase or decrease to your taste by adding more hot pepper or a cayenne pepper if you want your bravas to be more powerful.

Ingredients for 3 people

3 medium potatoes, 3 tablespoons of wild sauce, extra virgin olive oil, salt and a little parsley to decorate
For the wild sauce: 1/2 onion, 1/2 tablespoon of sweet paprika, a tablespoon of spicy paprika, 2 tablespoons of flour and 500 ml of chicken broth
 

Preparation of Salsa

To make the sauce, start by chopping the very fine onion and pochándola in a wide frying pan with 4 tablespoons of olive oil. Let the onion go to make very slow fire and before it takes color, we add the sweet paprika and the spicy paprika, mixing well.

Incorporate the flour, cook it for a minute or two and when it is ligated with the oil, add the chicken stock little by little like when you make a velouté (very similar to the béchamel, in which instead of milk we use broth). We cook for ten minutes so that the paprika and flour do not remain raw. Finally, grind the sauce with a blender and we can pass it through a fine strainer.

Preparation of the potatoes.

Peel them well and cut them into irregular pieces of a size appropriate for a bite. We heat the olive oil and fry them on medium heat for a few minutes and then on strong fire another 3 minutes to heat a little outwardly. There are those who prefer to cook two or three minutes before frying them but it is not necessary, if you use this option you have to let them drain very well and they are dry before frying them.

Drain well the potatoes leaving them on a kitchen absorbent paper and cover them without overindulging with 3 tablespoons of wild sauce. Sprinkle with a pinch of chopped parsley and serve very hot.

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