The BEST Patatas Bravas you will EVER eat | Patatas Bravas Recipe
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- čas přidán 19. 05. 2024
- In this video I present my patatas bravas recipe.
I have travelled all over spain and eaten lots of bravas in my time, and there can be many bars that serve extremely underwhelming versions, and some places that are absolutely wonderful. To me it all comes down to the cooking (and selection) of the potato, combined with the right sauce (and to me the bravas sauce should be spicy, and not just some mayonnaise mix).
So I have taken everything I have learned over the years, and all that sampling, and created a recipe that is the best of best (hopefully) ;)
Ingredients used in this recipe:
2 Large Potatoes (Agria or equivalent)
1 Large Onion
2 Dried Cayenne Chillis (or 3/4 teaspoon of chilli flakes)
400g (1 tin) of Crushed Tomatoes
1tsp Sweet Paprika
1tsp Smoked hot Paprika (Pimentón de la Vera if you can)
1.5tsp Brown Sugar
1 Litre of Olive Oil (for frying)
2tbsp of Extra Virgin Olive oil (for cooking sauce)
Salt & Ground Black Pepper
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I find that par-boiling the potatoes for 2-3 mins, draining and then pan frying in olive oil till crisp makes very tender and crispy patatas😊definitely easier and uses less of your precious olive oil!
Thats the thing about food and the word "authentic", hardly anything nowadays is truly 100% authentic
Quite Spanish and close to my own version. For the sauce, I use all your ingredient except sugar. I add a splash of vinegar, garlic, and a little bit of chicken broth. ...and I make it extra hot! It's quite tasty to me.
Brilliant! This looks delicious 😍
*Excellent video Jim one of your best!* I was thinking of making these today! I love a good patatas bravas and yes, you are right. There is more than one way to make these as even Chef Sergi Arola has his own special version of patatas bravas.
Thanks mate!! Really appreciate that! This is indeed my point, in that there is no specific one authentic recipe and it all comes down to taste and preference. I am STILL trying varieties, across bars and restaurants, and I am often disappointed. For me, and this is MY personal preference, a Bravas needs to be spicy (or it aint brave enough) and it really needs to showcase the paprika - secondly the cook on the potato is hugely important for the perfect patatas!
I absolutely agree on what you've said, for me it depends on how we cook with same ingredients. Great sharing of this recipe.
Thanks for watching
Been looking for a great salsa brava recipe. Made this over the weekend. Awesome.....thank you!
Hi John, thanks for your great comments - glad you enjoyed! I also made a batch up this weekend (enough to jar some for later too) along with some allioli and breaded calamari rings, which I will be featuring on the channel shortly.
Yes I made extra bravas sauce 😁. Do you have the Ali oli sauce recipe posted somewhere?
I am filming it this week, and I should have it uploaded to the channel by the weekend.
Awesome looking forward to it. Thanks again!
Nice recipe. Easy to follow. I'll try it.
Please do! Hope you enjoy it....let us know how you get on!
Great video it's hard to pin down a good recipe, going to give this one shot, I'm living near Alicante and our local restaurant blanches the spud cubes in boiling water and a cup of baking soda for a minute and a half took me a while to get that out of them, as you said many different techniques and recipes, many thanks for the potato recommendation it's very hard to find a good one out here.
Thanks for your nice comments. I have indeed spent years eating, and then trying to replicate a really good bravas, and like I say in the video this is taking elements from all of my favourite ones. If you get agria potatoes and try this, I am sure you won't be disappointed. Let me know how you get on!
Made this. It was extremely easy to follow thanks to the carefully crafted video. Tasted great and the technique for the potatoes was perfect. (Used Maris Piper).
Great job, thank you!
Really pleased to hear that! This is a sauce recipe that I often make up in batches and bottle, and got some in the fridge even right now! Maris Pipers are a great shout out too!
Looks delicious as always!
Many thanks.....definitely try it out! I went through many iterations before settling on this one!
Wow nice looks and yummy! 😍🤤👌❤
I had to watch this viral video of yours..
absolutely brilliant
Hahaha....yes it is still going strong to this day, and one I am still proud of (and I use the recipe all the time...in fact put some on a kebab this evening) 😉
Very well presented video without the bs . Thanks.
That's greatly appreciated - thanks!
thought I'd finally get around to checking out your potatas bravas video Jim, very nice. I'm considering adding some Spanish influence to my French technique chicken collaboration and these gorgeous little spuds might be just the ticket? Off to see our friend James's video to compare now
Hahaha...it's my go to recipe still, and it's rare that I will find a bar or restaurant here that makes a bravas that meets my expectations 🤣 I try to mix up a batch of the sauce every couple of weeks and put it in a squeezy bottle (with some mayo mixed in), so that is why you see it popping up in some of my other videos....its great on so many things!
Looks great!
Excellent presentation 🙂
Hi Jim! I love patatas bravas so much and your recipe compilation of all your favorite ways looks AMAZING! Thanks for the paprika and potato choosing, straining, cooking tips! Love that you blitz and strain the sauce! Wow...such a great recipe! 🌺😊🌷
Thanks so much
Cultural Appropriators flock together!
I tried this today. Awesome taste! Thanks for helping me bring a bit of Madrid back in the UK. I need pimenton de la Vera nxt time
Really pleased to hear that you enjoyed it. In the UK you can probably just use some smoked paprika instead of the de la vera!
@@PerfectBite Thanks for the tip. But Grandparents being from Caceres would feel indignated if I do that :)
@@oe4188 Ah well....then you simply must 😉
I made the souce is delicious , thanku very much
Really pleased to hear that! thank you!
Wow looking nice 👌
Great video thanks !
You are welcome!
When I prepare the sauce I don't add tomato sauce. Instead I just use paprika and a teaspoon or so of flour.
I then add chicken/beef cubes and white wine which is of course optional. But it adds zest.
Thanks for the video. I can tell your a bravas master! I live in Toronto and it's hard to find Agria potatoes. What is a good substitute?
Thanks for your lovely comments. In canada I would suggest either Yukon or Russet, which are good for fries, just like making a good Poutine!
Tried this this Christmas Eve and came out very nice thank you. The family enjoyed it. 😊
Really pleased to hear this! Many thanks! Hope you have a happy new year!
That looks amazing. Is the sauce kept warm while you cook the potatoes or is it meant to cool a little? Sorry I just read the rest of the comments.
Edward Skinner No problem. Yeah, like I said it can be just poured on cool and any leftovers you can jar and use with a variety of things. The other day I made a crispy chicken sandwich and used it instead of mayo! Delicious!
Thank you for Sharing this looks marvelous! About the paprika can one locate this on Amazon? I would like to find the exact one you used. Thanks again.
I think you should be able to get Pimenton de la Vera somewhere online, but if not use a smoked spicy paprika, and also the sweet one too!
Lovely :)
Thank you! 😊
Like 200. Really I like the style of yours ,making Patata Brava. In my opinion potato tastes best with skin on. I have done my job. Hope you also respond . For a good cook language shouldn't be a barrier.😊👍🔔
Thanks for your nice comments. I agree, and like I said at the start of the video, I have taken inspiration from the many types of bravas I have eaten over the years, and found that this way of cooking the potato was defnitely the best (for me at least) ;)
That was more than a ‘pinch’ of salt, Jim!
Do you reheat the sauce when you serve it?
No, you can just add it like ketchup or mayo. You can also jar the leftover sauce and use it with all kinds of stuff. It's great with sandwiches too!
sauce is better at ambient tempetature
"Sauce": I'm a spaniard, from Madrid
What potato substitute for Agria?
It depends where you are. Something starchy like a Russet, Yukon Gold, King Edward or Maris Piper.
Kennebec / Monalisa.
Thank you saying that about AUTHENTIC bravas at the beginning. The way Bravas sauce was traditionally made, does not have tomato at all. They argue it was from the 15th century but even since the 1950's it was Oil, sweet and hot pimenton, chicken stock and pinch of flour..
I do understand that no one makes it the same way but It's frustrating to see all these so called AUTHENTIC Bravas recipes with tomato in it when I really shouldn't be in there.
No garlic in the sauce?
If you are going to do that, you would make a separate allioli and serve on top, like some bars and restaurants do - but not all over Spain.
no garlic?
I'm here from food insider
Glad you made it here..hope there are other recipes and videos you like too!
Why do you pronounce the final 'VAS' of Patatas Bravas as though it were spelled 'bas', ie you say 'Patatas BraBAS'.
Is that a correct Spanish pronunciation? Do the Spanish say the letter 'V; like it's a 'B'???
Here in Spain, when speaking in Castellano, yes the V is always like a B. But in some countries, like in central and south America they will still pronounce it like a V. So now you know how to order a Bravas the correct way when in Spain ;)
Patatas brabas 😂
That is how it is pronounced here in Spain ;)
My Spanish Kitchen I doubt it, I was raised in Spain and I’m sure it’s still pronounced with a “V” it’s all good though I was only messing.
@@austinhopwood3190 I live in Spain, my wife and all her family are Spanish, my son is half Spanish and all my friends here are Spanish. We all pronounce it that way ;) But whichever way you want to say it...no offense taken.
@@austinhopwood3190 Kek. You could have just googled it and it would have saved yourself the trouble.
Seems that brown sugar is a bit Americanized. No thanks! I can’t fathom brown sugar on salsa brava!