A stalwart of Spanish tapas, these little fried potatoes with spicy salsa brava make a great snack on their own or as part of a tapas selection. Salsa brava is one of those best kept secrets. Every bar in Spain has its own closely guarded recipe. No two are exactly the same but this recipe gets pretty close to the authentic Spanish flavour
The sauce is best made in advance so the flavours have time to develop and keeps for several weeks, so you can use it with other tapas dishes such as fried chicken wings too. There is a long list of ingredients for the sauce, but all you have to do with them is process them together, so it is not in the least complicated to make.
Recipe for Patatas Bravas
4 large potatoes
olive oil for frying
For the salsa brava
325g / 12oz piquillo peppers or pimentos
60ml / ¼ cup extra virgin olive oil
2 cloves of garlic crushed to a paste
2 tablespoons onion, grated
4 teaspoons Smoked Spanish paprika
½ teaspoon hot paprika
½ teaspoon coriander
1 teaspoon cumin
½ teaspoon dried thyme
4 teaspoons white wine vinegar
60 ml / ¼ cup dry white wine
salt and pepper to season
Make the sauce by processing all the ingredients to a smooth consistency. Taste for heat and add some Tabasco if you like it hotter.
Parboil the potatoes in their skins for 10-15 minutes. They should still be firm. Allow them to cool.
Peel the potatoes and cut them into cubes about 3cm / 1 inch in size. Season them with salt
Heat the oil and fry the potatoes until golden brown.
Drain on kitchen paper and check the seasoning.
Drizzle the salsa brava over the potatoes only when ready to serve as the potatoes should retain their crispness to contrast with the smooth spicy sauce.
Feel like an evening of Spanish tapas? If you don’t feel like cooking all those little dishes yourself, then why not head out to one of Nottingham’s best Spanish restaurants and enjoy their delicious tapas selections.