Patatas Bravas Recipe

Potatoes: Peeled and cut into cubes, these are the base of the dish, providing a crispy and hearty texture.

Olive oil: Used for frying the potatoes, it adds a rich flavor and helps achieve that perfect golden crisp.

Salt: Enhances the flavor of the potatoes and balances the dish.

Tomato sauce: Forms the base of the spicy sauce that will be drizzled over the potatoes.

Smoked paprika: Adds a smoky depth to the sauce, making it more complex and flavorful.

Hot sauce: Provides the necessary heat to the dish, giving it that signature kick.

Garlic: Minced and added to the sauce, it brings an aromatic and savory element.

When frying the potato cubes, ensure they are evenly cut to achieve uniform cooking. Use a slotted spoon to occasionally stir and flip the potatoes for even browning. For an extra crispy texture, consider double-frying: first, fry the potatoes at a lower temperature to cook them through, then increase the heat for a second fry to achieve a golden, crispy exterior.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying or roasting.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor due to its mineral content.

• tomato sauce - Substitute with salsa: Salsa can add a bit more texture and a fresher taste, along with additional spices and herbs.

• smoked paprika - Substitute with regular paprika and liquid smoke: Combining regular paprika with a few drops of liquid smoke can mimic the smoky flavor of smoked paprika.

• hot sauce - Substitute with cayenne pepper: Cayenne pepper can provide the heat needed, though it will lack the vinegar tang of hot sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes into an airtight container. For best results, use a container with a tight seal to maintain their crispiness.
• Store the tomato sauce separately in another airtight container. This helps to preserve the flavors and prevents the potatoes from becoming mushy.
• Place both containers in the refrigerator. The potatoes will keep for up to 3 days, while the tomato sauce can last up to a week.
• For freezing, spread the cooled potatoes on a baking sheet lined with parchment paper. Freeze until solid to prevent them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the tomato sauce in a separate freezer-safe container or ice cube trays for easy portioning. Once frozen, transfer the sauce cubes to a freezer bag.
• When ready to enjoy, reheat the potatoes in an oven preheated to 400°F (200°C) for about 10-15 minutes until crispy. Reheat the tomato sauce on the stovetop over low heat until warmed through.
• Drizzle the reheated tomato sauce over the crispy potatoes and serve immediately for the best texture and flavor.

• Preheat your oven to 375°F (190°C). Spread the leftover potatoes on a baking sheet and bake for 10-15 minutes until they regain their crispiness. Drizzle the reheated tomato sauce over them before serving.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil and toss the potatoes until they are heated through and crispy again. Warm the tomato sauce in a separate saucepan and pour it over the potatoes.

• Use an air fryer set to 350°F (175°C) for about 5-7 minutes. This method will help the potatoes stay crispy. Reheat the tomato sauce in a microwave-safe bowl for about 1-2 minutes, stirring halfway through.

• Microwave the potatoes on a microwave-safe plate covered with a damp paper towel for 2-3 minutes. This method is quicker but may result in less crispy potatoes. Heat the tomato sauce separately in the microwave for 1-2 minutes.

• For a stovetop method, place the potatoes in a skillet with a bit of olive oil over medium heat. Stir occasionally until they are heated through and crispy. Warm the tomato sauce in a small saucepan over low heat and drizzle over the potatoes.

• Frying pan: used to heat the olive oil and fry the potato cubes until they are golden and crispy

• Saucepan: used to heat and simmer the tomato sauce mixture with smoked paprika, hot sauce, and garlic

• Spatula: used to stir the potatoes while frying to ensure they cook evenly

• Knife: used to peel and cut the potatoes into cubes

• Cutting board: used as a surface to safely cut the potatoes

• Measuring spoons: used to measure out the olive oil, salt, smoked paprika, and hot sauce

• Garlic press: used to mince the garlic clove efficiently

• Serving dish: used to serve the fried potatoes with the sauce drizzled on top

Pre-cook the potatoes: Boil the potato cubes for 5 minutes before frying to reduce cooking time.

Use store-bought sauce: Opt for a high-quality tomato sauce to skip the simmering step.

Microwave shortcut: Microwave the potato cubes for 3-4 minutes to soften them before frying.

Batch cooking: Fry the potatoes in batches to ensure even cooking and save time.

Pre-minced garlic: Use pre-minced garlic to cut down on prep time.