School of Tapas: Patatas bravas Madrilenian style
Tipo de receta: Starter
Cocina: Spanish
Raciones: 4
Typical patatas bravas, Madrid style with pimenton
Brava sauce
  • 4 cloves of garlic
  • 150 ml of olive oil
  • 100 g plain flour
  • ½ liter of water
  • 1 dash of fino wine (or manzanilla, optional)
  • 1 tbsp sweet pimenton
  • ½ tbsp hot pimenton
  • Salt galore
  • 5-6 medium firm potatoes
  • Olive oil for frying
  1. Pour the olive oil in a pan and heat to low. Peel the garlic cloves and fry them till golden.
  2. Add the flour and stir well to fry it evenly. Stir-fry a couple of minutes.
  3. Then add both pimentons and toss to combine, sautéing again a couple of minutes, but no longer as the pimenton turns bitter if cooked in excess.
  4. Add the water (and wine if used), salt it thoroughly, mix well and let the mixture simmer and evaporate, until it starts to thicken.
  5. Meanwhile, peel the potatoes, cut into chunks and fry in abundant olive oil till cooked through but not very golden. Drain them well and set aside on a plate.
  6. Process the sauce to crush the garlic, test for seasoning, add salt if necessary and now you're ready to serve the brava sauce on your potatoes.
  7. Pour the sauce on the potatoes with magnificence or frugality, according to your personality. Serve immediately with a chilled beer or a glass of wine.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at