Patatas Bravas
562 kcal9g protein81g carbs25g fat
Serving: 487 g
Ingredients
- potato330 g
- tomato sauce120 g
- olive oil24 g
- garlic8 g
- parsley5 g
Recipe steps
- Cut the potatoes into rough cubes and parboil them until the edges are just starting to break up.
- Dry them completely, then fry hot until the outside is crisp and blistered.
- Cook the garlic with smoked paprika and cayenne, add the tomato sauce and a splash of vinegar, and simmer to a thick brava sauce.
- Pile the potatoes and spoon the sauce over them at the last moment so they stay crisp.
- Parsley on top. Ketchup on bravas is a crime in Madrid and no better anywhere else.