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Patatas Bravas

Patatas Bravas

Kitchen: Spanish, MediterraneanDifficulty: Simply
Servings

4

Servings
Preparation time

5

Minutes
Cooking time

15

Minutes
Total time

15

Minutes

Ingredients

  • 800 g waxy potatoes

  • Sea salt

  • 150 ml rapeseed oil

  • 2 tsp olive oil

  • 1/2 tsp smoked paprika powder

  • 1/2 teaspoon allspice d'Espelette

  • 2 teaspoons cornstarch

  • 200 ml vegetable broth

  • 1 pinch sea salt

Instructions

  • Peel the potatoes and cut into bite-sized cubes, then boil in salted water for about 10 minutes over medium heat until al dente. Drain in a colander and let cool.
  • For the Salsa Brava, heat the olive oil in a saucepan over medium heat. Remove the pot from the heat. Add the paprika and piment d'Espelette and toast lightly in the hot oil. Continue whisking in the cornstarch. The Salsa Brava can be served immediately. If you let it cool first, it will become firm like a jelly. in this case, mix again briefly with a blender before serving. For the potatoes, slowly heat canola oil in a frying pan. Once the oil is hot, fry the potatoes in it in batches. Turn the patatas until they are golden brown on all sides. Transfer to a paper towel to drain, season with sea salt. Serve the patatas bravas with salva brava.
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Save vegetables together! Order by Tuesday, receive on Friday
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Helpful for saving vegetables!
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A must for vegetable savers!
Don't miss out on weekly reminders, rescuer content, new pick-up stations and discount promotions!