Joy Of Spanish Cooking

Patatas Bravas


It’s Maryland Day today! Yaay! I’m not too sure what people do to celebrate. To me, it seems that it’s like any other day. But it’s my state’s day, so I have to celebrate it, right?

md-maryland-crab-flag-decal-sticker-magnetOne way to celebrate would be to make a crab dish, but the season doesn’t start until April 1. I can’t wait! Crabs are a local delicacy and they are very important to this region. I love crab… crab soup, crab cakes, steamed crabs. Even though it is not a common food in Spain, I will have to post something crab related here soon. Just like with pies! They’re not common in Spain, but I love them (especially blueberry :), and I’ll post my pie recipes during the summer when we have lots of fruit.

So, no crab today :(, but I am going to make one of the most typical Spanish tapas. 🙂 PATATAS BRAVAS! Oh my! I love bravas. Bravas are something you would order when meeting a friend after work or a day of classes, (or anytime). And best enjoyed sitting at an outdoor cafe with a glass of wine or a beer.

They are similar to french fries, but the secret is in the sauce, and there are different ways you could make the sauce. Since I’m from Catalonia, I’ll do what’s more common there. An aioli sauce, flavored with paprika and tomato.

Combined with some of my other tapas recipes, you could throw a nice little tapas party! Yay!

Let’s do it!


– Potatoes (about 1 medium potato/person)

– Canola or vegetable oil for frying (about 2 cups)

Bravas Sauce

– 1 egg

– 1 clove of garlic

– 1/4 cup olive oil

– 1/2 cup vegetable or canola oil

– juice from 1/4 of lemon

– 1 teaspoon paprika

– 1/4 teaspoon red pepper flakes

– 1/2 teaspoon cayenne

– 1 tablespoon tomato paste (you can substitute for tomato sauce)

– salt

Make the sauce first:

In a food processor, add the garlic,  egg, lemon juice and a 1/4 cup of olive oil and blend well on high speed. Then, while the food processor is still blending, slowly (very slow!) add the rest of the 1/2 cup of vegetable or canola oil. Mix until it has a nice thick consistency. Place in a bowl and add the paprika, cayenne, red pepper flakes and the tomato paste and mix well with a spoon or spatula.

This recipe has a mild spicy profile. If you like it more spicy, add more cayenne and red pepper flakes. Add less if you don’t enjoy spicy foods.

For the potatoes; 

Peel the potatoes and cut them into bite-sized chunks. Heat the oil on a high temperature. Once the oil is hot, cook the potatoes until golden brown, stirring them occasionally. Remove the potatoes, and place on a paper towel-lined plate to drain the excess oil. Season with salt. You may need to cook the potatoes in several batches if your pan is not big enough.


Place the potatoes in a bowl or plate and pour some of the sauce on top.


That’s it! Ready to serve 🙂 Eat with a fork or with a toothpick which is typical in Spain.

Bon profit!


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