📝 About This Recipe
Transport your taste buds to the bustling tapas bars of Madrid with this quintessential Spanish classic. These golden, triple-cooked potato cubes boast a shattering exterior and a fluffy, cloud-like center, providing the perfect canvas for our bold, piquant sauce. Infused with smoky pimentón and a whisper of garlic, this dish is the ultimate celebration of simple ingredients transformed into a vibrant, addictive masterpiece.
🥗 Ingredients
The Potatoes
- 1 kg Yukon Gold or Russet Potatoes (peeled and cut into 1-inch irregular cubes)
- 2 cups Extra Virgin Olive Oil (for shallow frying)
- 1 teaspoon Sea Salt (plus more for seasoning)
The Brava Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 small Yellow Onion (finely grated or minced)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1 teaspoon Hot Smoked Paprika (adjust based on heat preference)
- 1 tablespoon All-purpose Flour (to thicken the sauce)
- 1 cup Chicken or Vegetable Stock (high quality)
- 1 teaspoon Sherry Vinegar (to cut through the richness)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/4 cup Garlic Aioli (optional, for drizzling)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
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2
Bring the water to a boil, then reduce heat and simmer for 5-7 minutes. You want the potatoes to be 'par-boiled'—tender on the outside but still firm in the center. Drain well.
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3
Spread the potatoes on a baking sheet and let them air dry for 10 minutes. This step is crucial for achieving maximum crispiness later.
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4
While the potatoes dry, prepare the Brava sauce. Heat 3 tablespoons of olive oil in a small saucepan over medium-low heat.
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5
Add the grated onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook for another 60 seconds until fragrant.
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6
Stir in both types of paprika and the flour. Cook for 1-2 minutes, stirring constantly to form a 'roux' without burning the delicate spices.
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7
Slowly whisk in the stock to avoid lumps. Simmer the sauce for 10 minutes until thickened to a velvety consistency. Stir in the sherry vinegar and a pinch of salt.
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8
For a truly authentic smooth texture, blend the sauce with an immersion blender until completely silky. Keep warm on low heat.
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9
In a deep wide skillet or Dutch oven, heat the 2 cups of olive oil to 350°F (175°C).
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10
Carefully add the par-boiled potatoes in batches. Fry for 5-8 minutes, turning occasionally, until they are deeply golden brown and develop a thick, crunchy crust.
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11
Use a slotted spoon to transfer the crispy potatoes to a plate lined with paper towels. Immediately sprinkle with sea salt while the oil is still wet on the surface.
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12
Transfer the hot potatoes to a serving bowl. Pour the warm Brava sauce generously over the top, or serve it on the side for dipping.
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13
Garnish with a drizzle of garlic aioli if desired and a sprinkle of fresh parsley. Serve immediately while the potatoes are piping hot.
💡 Chef's Tips
Always use Pimentón de la Vera; its distinct smoky flavor is what defines an authentic Brava sauce. Don't skip the par-boiling step, as it creates a starchy surface that fries up much crispier than raw potatoes. If the sauce gets too thick, whisk in a tablespoon of warm stock to loosen it back to a pourable consistency. Ensure the potatoes are completely dry before frying to prevent oil splattering and to ensure they brown rather than steam. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the finished Brava mixture.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Albariño or a crisp, dry Cava to balance the heat. Serve alongside other classic tapas like Gambas al Ajillo (garlic shrimp) or a Spanish Tortilla. Provide toothpicks instead of forks for an authentic communal 'tapas bar' dining experience. Offer a side of extra garlic aioli to help mellow the spice of the Brava sauce for sensitive palates.