Patatas bravas\u2014crispy fried potatoes with an accompanying sauce popular throughout Spain\u2014differ not just in every region of the country but also at every tapas bar where you try them.\n<\/p>\n
In southern Spain, they\u2019re served with a spicy, tomato-less paprika sauce. In Madrid, they\u2019re served with a ketchup-like paprika sauce that does<\/em> contain tomato and, often, a dollop of mayo on the side as well. In my adopted home of Barcelona, they almost always come with a generous spoonful of allioli (a creamy garlic sauce similar to French aioli) and a brava sauce.\n<\/p>\n
Barcelonian brava sauce ranges from a heavy drizzle of spicy oil at the famous Bar Tom\u00e1s to a thick, spicy tomato sauce at Elsa y Fred, another distinguished bravas destination. Everyone, including me, has a strong opinion about the best bravas: I tolerate the spicy oil, but I live<\/em> for the tomato sauce.\n<\/p>\n
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Making Patatas Bravas at Home <\/span> <\/h2>\n
Spain has a culture of going out. A Sunday meal with extended family is customary, but it\u2019s much more common to meet friends at caf\u00e9s, bars, and events rather than entertaining at home. A Spanish household rarely makes bravas at home when they could just meet friends and neighbors at the tapas bar down the street.\n<\/p>\n
As much as I love that lifestyle, sometimes I need a quiet night in without giving up my favorite tapa. But, if I\u2019m going to make it at home, I want it to be easy. To make patatas bravas more quickly and simply, I utilize a couple of shortcuts.\n<\/p>\n
First, I skip the deep frying in favor of the oven, using one of my favorite tricks for the crispiest-ever roasted potatoes (see below). I\u2019ve also figured out a shortcut to my preferred tomato-based brava sauce to decrease the amount of work.\n<\/p>\n
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Simply Recipes \/ Mark Beahm<\/p>\n
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Use the Microwave for Crispy Roasted Potatoes <\/span> <\/h2>\n
I\u2019m a big fan of parboiling potatoes before roasting them to make them extra crispy, a trick I learned from my local pub\u2019s Sunday roast during my stint in London. Looking for a shortcut for my patatas, I wondered: could I microwave the diced potatoes before roasting them instead? I was shocked at how well it worked in just half the time, plus I didn\u2019t have to get out a pan or a colander.\n<\/p>\n
The cook time will depend on your microwave\u2019s wattage, so I call for cooking them in 2-minute intervals so you can check them often. Since they\u2019ll roast afterward, the potatoes don\u2019t need to be fully tender. To check for doneness, use a paring knife; it should pierce the potato without much resistance and require a little work to pull the knife back out.\n<\/p>\n
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For the Easiest Brava Sauce, Use Jarred Tomato Sauce <\/span> <\/h2>\n
The brava sauce at my favorite tapas bar starts by cooking onions and garlic in olive oil, simmering canned tomatoes and paprika, then blending the sauce smooth. So, for my homemade version, I skipped a couple of steps by starting with store-bought tomato sauce and flavoring it with paprika. I still prefer to cook the sauce, though\u2014the short simmering time takes the tangy raw edge off the paprika and integrates it more fully into the sauce.\n<\/p>\n
It\u2019s best to use a basic, simple-flavored tomato sauce for a taste that’s closest to the classic tapa. But don\u2019t be afraid to mix it up with a flavored sauce every once in a while. I especially like using a roasted garlic tomato sauce for the base. Whatever you do, make sure to also serve your patatas bravas with a dipping bowl of allioli (or aioli) on the side, which balances everything out with creamy richness.\n<\/p>\n
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Simply Recipes \/ Mark Beahm<\/p>\n
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Make It a Spanish Tapas Night <\/span> <\/h2>\n<\/div>\n
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