Since I don’t speak Spanish (I learned French and a little German at school) I ran the words Patatas Bravas through the online translator, just out of interest. I was surprised to find it simply means roast potatoes: but as they are roast potatoes with a Spanish twist they are unlike any roast potato I have eaten before. Most of the recipes I found were actually for pan fried crispy potatoes rather than roasties but I am sure this could be made with traditionally oven roasted potatoes too so I have included this in the instructions. The Spanish twist is, of course, the tangy and spicy tomato sauce which is served on top or on the side.
The recipe below is my combination of ideas from several sources. One starting point was my book of Tapas and Paella recipes: Spanish Bar and Restaurant Cooking by María Solís Ballinger & Natalía Solís Ballinger, but I also consulted the Patatas Bravas recipes of James Martin, Simon Rimmer, BBC Good Food, Guardian online, Jason Atherton in NatWest Customer magazine (New Year 2011) and the website debskitchencreations. In most cases the sauce is based on a tin of plum tomatoes, but it can also be made using tomato ketchup (a suggestion from the book mentioned above), especially if it is home made Tomato Ketchup, something I do make from time to time. Smoked Paprika is essential as a spicy flavour of Spain, but the recipes also variously include hot pepper from chopped chilli peppers, chilli powder, Cayenne pepper or Tabasco Sauce. There were huge variations in the quantities used and thus the amount of heat, but I am sure this should be according to personal taste. Herbs were added too: most usually thyme but one recipe used a bay leaf and parsley as a garnish. Lemon added piquancy in one recipe and in another a little sugar, something I often add to tomatoes anyway, gave additional sweetness. Yet another added tomato purée. Jason Atherton added a chopped red pepper, always a popular ingredient in our house, after the style of the city of Burgos. The sauce should be spooned over the Patatas Bravas at the last minute so they reach the table crispy rather than soggy. Some recipes also serve Mayonnaise, or the wonderfully garlicky mayonnaise based Aïoli sauce on the side. (This is the mostly used French spelling from Provence: the Catalan spelling is Allioli.) In the book mentioned above mayonnaise is mixed with the tomato sauce, but I prefer them separately. The dish is common in Tapas bars throughout Spain, with the pieces of potato often on cocktail sticks. It would make an excellent dish at a buffet table or as a starter though it is delicious served at a main meal with fish (or simply grilled meat).

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Patatas Bravas
Roast Potatoes Spanish Style
(Serves 4-6)
4-6 large potatoes (one for each diner)
Olive oil for frying
Salt
For the sauce
1 large onion
2/3 cloves garlic
olive oil
1 large red pepper
Pinch cayenne pepper (more if you like it hotter)
1tbsp smoked paprika
1tbsp tomato purée
1tbsp fresh thyme or ½tbsp dried thyme
1 small bay leaf (optional or as an alternative to the thyme)
1tsp lemon juice
1tbsp sherry (or wine) vinegar (optional)
½tsp sugar
Salt & black pepper
Chopped parsley to garnish
1. Finely chop the onion and crush the garlic cloves. Gently fry in olive oil, covering the pan, until transparent but not browned. Finely chop the red pepper, stir in and continue to cook until soft.
2. Chop or liquidise the tin of tomatoes. Add the spices, thyme, bay leaf (if using) and tomato purée to the onion mixture and stir. Mix in the chopped/liquidised tomatoes, along with the lemon juice, vinegar (if using) and sugar. Bring to boil, then reduce the heat and cook gently without a lid until reduced to a thick slightly chunky sauce. Remove the bay leaf.
3. Taste and adjust seasoning, adding salt and black pepper as needed.
4. While the sauce is reducing peel and cut the potatoes into one inch/2.5cm chunks. Place in a pan, cover with boiling salted water and bring to the boil. Cook for 5 minutes and no longer. Drain the potatoes and blot so they dry slightly.
5. The potatoes can be either pan fried or oven baked.
To pan fry: Put into a frying pan with olive oil and a sprinkling of salt. Fry gently until browned, turning from time to time as they will stick a little.
To oven bake: Put into a baking tin with olive oil and salt and place in the oven.
6. The potatoes should be served when golden and crispy. Add the sauce just before serving along with mayonnaise or Aïoli and a sprinkling of chopped fresh parsley.
I’m pretty sure I could eat the 4-6 servings on my own, never mind having it as a side dish! Your patatas bravas look delicious, and it’s something I’ve always wanted to try! :)
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Catherine: I couldn’t agree more. Do have a go at making this – it really was very easy! I suppose this recipe would do 2 people as a vegetarian supper (possibly with some Spanish cheese – Manchego is one of my favourites). Alternatively it could be a non-vegetarian supper with some chorizo cooked into it: I plan to make my own version of a recipe I saw when doing my research, which will probably appear here eventually.
http://www.bbcgoodfood.com/recipes/2362/patatas-bravas
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They look delicious, Hope! I love all the red seasoning! :)
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Thanks Celia: the tomatoes certainly make it a cheerful dish with lovely heat from the paprika and chilli.
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This looks delicious. I wonder why the roast potatoes of another country seem more appealing than our own lol!
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Thanks Janice. I think it’s the sauce that makes this a bit special! I often cook potatoes like this in the frying pan, par boiled and fried with as little oil as I can get away with but the sauce adds a whole new dimension!
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This is one of my favourite Spanish tapas dishes! You have so many wonderful recipes here. Thanks for visiting my blog Hope :)
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Thank you Joanna: It is a lovely dish. Good to be in touch and sharing delicious foodie ideas!
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Great post and the mention of my blog is highly appreciated, thanks.
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Thank you Debs – I found your post very helpful and like to give credit where it is due.
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