Patatas bravas | Recipes | Jamie Oliver (2024)

FAQs

What is the sauce on patatas bravas made of? ›

Bravas sauce (salsa brava) is easy to make with a few simple pantry ingredients like extra virgin olive oil, smoked paprika, and tomato paste! Perfect for drizzling atop hot fried potatoes to make delicious patatas bravas.

Patatas bravas, usually translated as spicy potatoes, are a staple of tapas menus, yet all too often end up as the carby afterthought, a plate of soggy starch seemingly designed solely to soak up the sherry after the croquetas and jamón have been scoffed.

Patatas bravas (Spanish: [paˈtatas ˈβɾaβas], also called patatas a la brava or papas bravas, all meaning "spicy potatoes") is a dish native to Spain.

Origins of Patatas Bravas

Patatas bravas are a classic Spanish dish that was created sometime after 1542 when the Spanish conquered the Inca empire and tubers became a more common food in Europe. The dish originates from Madrid where it became widely known as fried potatoes in a served with a spicy tomato sauce.

Our favourite way is to make a quick tomato sauce with the blend – simply heat through a carton of passata seasoned with four or five teaspoons of Patatas Bravas blend, then drizzle the sauce over your fried potatoes. A 'dry' version can be made simply by tossing the fried potatoes in the spice blend.

Translated as the 'Spanish' sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes.

The word patata is used in Spain. In Spain, they say patata. In (at least part of) Mexico they say papa.

Bravo/brava is an adjective with various meanings in Spanish. We use it when we want to say someone is brave or courageous. In some Spanish-speaking countries, however, bravo/brava is also used as a synonym for angry, mad or upset. This adjective can also help us describe the world around us by meaning rough or fierce.

The FAMOUS Patatas Bravas from Barcelona Spain | CLASSIC Tapas Recipe. If you have ever visited the beautiful city of Barcelona, you've surely had the famous patatas bravas (brave potatoes) from Barcelona. With their spicy paprika-based sauce and garlic mayo aioli, make them one of the best in the country.

The “Patatas Bravas” are potatoes accompanied by hot sauce. In fact, its name comes from the spicy cayenne, which is essential in the sauce. Potatoes can be prepared fried, cooked in water, cooked in oil and even in some cases baked. It is a typical dish of Spanish cuisine, although its origin is really from Madrid.

What do Spanish call fries? ›

[(British) fraɪz , (US) fraɪz ] plural noun. patatas fpl fritas ⧫ papas fpl fritas (Latin America)

It is hard to believe that someone may not know them, but if that is your case, I will explain. It is a typical Spanish tapa made of potatoes cut into small cubes or pieces (today there are many versions) and cooked in oil, water or baked. They are served bathed in a spicy sauce: the famous Brava Sauce.

sautéed potatoes served with a spicy tomato sauce.

patata noun, feminine (plural: patatas f) potato n (plural: potatoes) spud n (plural: spuds)

However, the famous Spanish sauce is made entirely from scratch and the aroma and taste are simply irresistible. The combination of roasted peppers, tomatoes, onions, and garlic, with toasted almonds and smoked Spanish paprika, results in a sauce that you'll demand an IV for.

Spicy salsa brava is perhaps the most well-known sauce in Spanish cuisine, as it is served with the king of tapas: patates braves. There are as many recipes as there are cooks, but every salsa brava that is treasured is made from tomatoes and cayenne, and a few other ingredients.

These are Spain's most emblematic sauces that are served cold: Alioli, a cold emulsion of olive oil and garlic associated with the Spanish Levant and served with iconic dishes such as arroz a banda, saffron yellow rice served with fish on the side and arroz negro, black squid rice.

Mojo verde sauce originates from the Spanish Canary Islands off the coast of northwestern Africa. Traditionally, it's made with cilantro, cumin, garlic, vinegar, and olive oil and pounded in a mortar and pestle. It's herbaceous, garlicky, and bracingly acidic, and perfect for brightening up any smoked and grilled food.