Name: Patatas bravas
Yield: 4
Cuisine: Spain
Ingredients: 2 lb (900 g) potatoes, peeled and cut in 1-inch cubes; Olive or sunflower oil for frying; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp flour; 1 tbsp smoked paprika; 1/2 tsp hot paprika or cayenne; 1 cup (240 ml) stock or water; 1 tbsp vinegar; 1/2 cup mayonnaise mixed with 1 crushed garlic clove; Salt

Where it comes from

Patatas bravas are a fixture of tapas bars in Madrid and across Spain, with each bar guarding its own version of the sauce. The name refers to the bold, fiery character of the topping.

Explore the cuisine of Spain.

Recipe

Make Patatas bravas at home

Serves 4Time 45 minutes

Ingredients

2 lb (900 g) potatoes, peeled and cut in 1-inch cubes
Olive or sunflower oil for frying
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp flour
1 tbsp smoked paprika
1/2 tsp hot paprika or cayenne
1 cup (240 ml) stock or water
1 tbsp vinegar
1/2 cup mayonnaise mixed with 1 crushed garlic clove
Salt

How it's made

Parboil the potatoes in salted water for 5 to 6 minutes until just tender, then drain and dry well.
For the sauce, warm the olive oil and cook the garlic 30 seconds, then stir in the flour and both paprikas.
Whisk in the stock and vinegar, simmer 10 minutes until thickened, then season with salt.
Heat about 2 inches of oil to 350 F (175 C) and fry the potatoes in batches until deep golden and crisp.
Drain on paper towels and salt right away.
Pile onto a plate, spoon over the red sauce and drizzle with garlic mayonnaise.