Patatas Bravas - Easy Crispy Spanish Potatoes

Instructions

Prepare the potatoes.

Heat 3 tbsp olive oil in a large pan over medium heat.

Add potatoes, season with salt, and cook gently, stirring occasionally for a few minutes until slightly golden.

Add water and cover with a lid.

Simmer until the water is evaporated.

Remove the lid and continue cooking while stirring constantly, until the potatoes are tender, golden and crisp.

Transfer the potatoes to a medium bowl.

Keep warm.

Make the bravas sauce.

In the same pan, add 1 more tablespoon of olive oil and sauté the onion until soft and translucent, for about 5 minutes.

Add garlic, cook for 1 minute.

Stir in sweet and hot paprika, cooking briefly to release their aroma.

Sprinkle the flour, stirring constantly to make a light roux, for about 12 minutes.

Slowly pour in the stock while whisking continuously to avoid lumps.

Simmer gently until the sauce thickens, for about 3-5 minutes.

Stir in vinegar, and season with salt and pepper to taste.

Pour the sauce into a blender and process until perfectly smooth.

Serve.

Place potatoes on a serving dish, spoon the bravas sauce generously over them.

Drizzle with garlic aioli if using, and serve immediately.

Appetizer,Side Dish