Patatas bravas is one of the most common spanish tapas. The paprika sauce is the traditional way to eat them, but can also be served with a good aïoli – or both.
- 2-3 russet potatoes
olivenolie til stegning
- 1 onion
- 1 tbsp mild paprika
- 1 tbsp spicy paprika
- 1/2 tsp white pepper
- 4 tbsp olive oli
- 2oz flour
- 8fl oz chicken stock
salt, to taste
- Start with the sauce. Mince the onions and sauté them in olive oil till they are transparent. Add white pepper and all of the paprika. Let is heat up while stirring for a little while. Add the flour and let it heat it up on the pan.
- Add the chicken stock while you stir it and let it simmer for a few minutes.
- Blend it with a immersion blender and add salt, to taste.
- Peel the potatoes and cut them into squares that i about 1/2 and inch on each side. Boil them in salted water till they are tender and strain off the water.
- Fry the potatoes in olive oil in a big pan. Serve the patatas bravas in a with the sauce in a little bowl on the side.
- I like to place toothpicks on the side so people can take a piece of potato and dip it in the sauce.