Patatas Bravas

Ah, crispy potato cubes served with a spicy tomato sauce – what’s not to like about the Spanish version of chips?! Patatas bravas are perfect for sharing, so they’re a staple at any tapas bar. The raw potato cubes are usually fried in lots and lots of olive oil until crisp on the outside and fluffy on the inside. I prefer to roast mine, as this reduces the oil a bit and also allows me time to focus on my sauce while the potatoes are in the oven.

You can watch me make these patatas bravas in my Barcelona tapas episode.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.

September 19, 2014