Patatas bravas, also called patatas a la bravas or papas bravas, is a Spanish dish often served as tapas in bars.
The potato is a starchy, tuberous crop.Potatoes are a staple food in many parts of the world and an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop, following maize (corn), wheat, and rice.
Major producers are India, Russia, Ukraine and the United States.
However, the local importance of potato is variable and rapidly changing. It remains an essential crop in Europe.
6 medium potatoes
salt to taste
1 1/2 – 2 cups Spanish olive oil for frying
1 large onion
2 garlic cloves
1.5- 2 tsp Spanish paprika
1 – 28 oz can of crushed tomatoes
2-3 tsp Tabasco sauce (or other vinegar-based hot sauce)
1/4 cup (60 ml) white wine
toothpicks for serving
- Peel the potatoes. Cut potatoes into 1/3″ to 1/2″ chunks and sprinkle with salt.
- Peel and finely chop onion and garlic.
- Heat a few tablespoons into a large heavy-bottom frying pan on medium-high heat. Sauté onion for 5 minutes or so, stirring occasionally. Lower heat to medium and add minced garlic and paprika, mixing well. Pour in crushed tomatoes, Tabasco sauce and white wine and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.
- Allow sauce to cool a few minutes. Then, blend the sauce in blender or food processor until smooth.
- Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium-high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
- Place the potatoes on a platter or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.