Recipe: Perfect Patatas Bravas

Patatas Bravas. Patatas bravas is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally.

Patatas Bravas Add a lug of olive oil and, once hot, add the. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce. Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. You can cook Patatas Bravas using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Patatas Bravas

  1. It's 5 of mittelgroße Kartoffeln.
  2. Prepare 2-3 of Knoblauchzehen.
  3. Prepare 2 1/2 EL of Maismehl.
  4. It's of Salz.
  5. Prepare 1 1/2 TL of geräuchertes Paprikapulver (Pimenton de la Vera).
  6. Prepare 2 EL of Olivenöl.

Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce. Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet) Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy Patatas Bravas In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas, crisp potatoes blanketed in mayonnaise and a thick spicy tomato sauce. Patatas bravas are one of Spain's most popular tapas. They're the go-to choice for an appetizer or a snack to share along with a round of cañas.

Patatas Bravas instructions

  1. Den Backöfen auf 180° C vorheizen..
  2. Die Kartoffeln waschen, ungeschält lassen und in Viertel schneiden..
  3. Die Knoblauchzehen schälen und durch die Knoblauchpresse in ein kleines Schälchen pressen..
  4. Maismehl, Salz und geräuchertes Paprikapulver mit dem Knoblauch gut vermengen..
  5. Das Olivenöl ebenfalls in ein kleines Schälchen geben und die Kartoffelspalten zunächst kurz darin eintunken..
  6. Dann die Kartoffelstücke in der Maismehl-Knoblauch-Paprikapulver-Panade wälzen und auf ein mit Backpapier ausgelegtes Backblech geben..
  7. Die Patatas Bravas 15-20 Minuten weich und goldgelb im Backofen backen..
  8. Dazu passen eine scharfe Tomatensauce und ein Aioli..

The reason is simple: there's no greater crowdpleaser than a plate of deep-fried potatoes topped with a delicious sauce, especially when alcohol is involved. Either way, I don't remember ever trying patatas bravas until they became popular in the United States in the last few years. There are several hot Portland restaurants that serve versions of patatas bravas and they are always delicious. Patatas Bravas are crispy, golden potatoes topped with a bold, spicy red sauce and a creamy garlic aioli. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a spicy sauce.

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