Sizzling Spanish Patatas Bravas Recipe: Crispy Potato Magic

Crispy, golden patatas bravas dance with a spicy allure that captures the heart of Spanish street food culture.

Potatoes become magical when kissed by smoky paprika and drizzled with zesty sauce.

Madrid’s beloved tapas dish promises an explosion of flavor in every bite.

Rustic yet sophisticated, these potato cubes invite you to experience authentic spanish cuisine.

Perfectly crunchy exteriors give way to tender, pillowy centers that melt effortlessly.

Each forkful tells a story of culinary passion and regional tradition.

You’ll want to serve these irresistible bites alongside chilled sangria for an unforgettable meal.

FAQs For Rick Stein Patatas Bravas

• What makes patatas bravas crispy?

The key is parboiling with baking soda, completely drying potatoes, and frying in hot oil at the right temperature. The baking soda breaks down potato surface, creating extra crispy exterior.

• Why do I need to chill potatoes after parboiling?

Chilling helps dry out potato surface, which ensures a crunchier texture when frying. Cold potatoes also prevent them from absorbing too much oil during cooking.

• What type of potatoes work best for this recipe?

Starchy potatoes like Russet or Maris Piper are ideal. They have high starch content that helps create a crispy exterior and fluffy interior when fried.

• Can I bake instead of frying patatas bravas?

While baking is possible, it won’t achieve the same crispy texture as deep-frying.

Why People Crave Rick Stein Patatas Bravas

• Crisp to Perfection: Achieve golden, crunchy potatoes with a simple technique that guarantees a satisfying texture every single time.
• Minimal Ingredients, Maximum Flavor: Requires only basic pantry staples like potatoes, oil, salt, creating a delicious Spanish-style dish without complicated shopping.
• Versatile Crowd-Pleaser: Perfect for tapas nights, game day gatherings, or as a killer side dish that appeals to both kids and adults with its irresistible crispy exterior.
• Simple Technique, Gourmet Results: Master a professional-level cooking method that transforms ordinary potatoes into restaurant-quality bites without needing advanced culinary skills.

What Goes In Rick Stein Patatas Bravas

• Potatoes: Starchy, firm potatoes perfect for crispy exterior and soft interior.
• Vegetable Oil: High smoke point oil ideal for deep frying potatoes to golden perfection.

• Salt, Baking Soda: Salt enhances flavor while baking soda helps create extra crispy potato exterior.

• Paper Towels, Water: Paper towels absorb excess oil, and water assists in initial potato preparation.

How To Make Rick Stein Patatas Bravas Quickly

Step 1: Prepare Potato Base

Grab some starchy potatoes and wash them thoroughly. Cut potatoes into chunky, bite-sized cubes that will crisp up beautifully. Fill a large pot with water and add a pinch of baking soda to help create extra crispy exteriors.

Step 2: Parboil Potatoes

Drop potato cubes into boiling water with baking soda. Cook for 12 minutes until edges start to soften but centers remain firm. This technique helps create a fluffy interior and crispy exterior.

Step 3: Dry and Chill Potatoes

Drain potatoes completely in a colander. Shake off excess water and sprinkle with salt. Transfer to a baking sheet and refrigerate for 30 minutes. This cooling process helps remove moisture and ensures maximum crispiness.

Step 4: Heat Cooking Oil

Select a deep, heavy-bottomed pan or deep fryer. Pour neutral oil like vegetable or canola oil. Heat oil to 350°F. Test oil readiness by dropping a potato piece – it should sizzle and bubble immediately.

Step 5: Fry Potato Cubes

Carefully place potato cubes in hot oil in small batches. Fry for 15-20 minutes, turning occasionally to ensure even golden-brown coloring. Watch for a deep, crispy exterior that looks irresistibly crunchy.

Step 6: Season and Drain

Remove potatoes using a slotted spoon. Place on paper towels to absorb excess oil. Sprinkle with additional salt while still hot. The salt will stick better to the crispy surface.

Step 7: Serve with Sauce

Transfer potatoes to a serving plate. Drizzle with classic bravas sauce – a spicy tomato-based condiment. Alternatively, serve with garlic aioli or your favorite dipping sauce for extra flavor.

Tips That Work For Rick Stein Patatas Bravas

• Parboil Perfectly: Add baking soda to boiling water to help break down potato surfaces, creating extra crispy exteriors when frying.
• Chill for Crunch: Refrigerate potatoes after parboiling to remove excess moisture, ensuring a crispier and less greasy final texture.
• Oil Temperature Matters: Test oil readiness by dropping a potato piece – it should bubble immediately, indicating the right frying heat for golden-brown results.
• Season Strategically: Salt potatoes before and after frying to enhance flavor, using fine sea salt for even distribution and better taste absorption.
• Batch Fry Wisely: Cook potatoes in small batches to maintain oil temperature and prevent overcrowding, which can lead to soggy instead of crispy potatoes.

Tasty Ways To Tweak Rick Stein Patatas Bravas

• Low-Carb Cauliflower Bravas: Replace potatoes with cauliflower florets, following same parboiling and frying technique for a keto-friendly alternative.
• Sweet Potato Bravas: Swap white potatoes with sweet potatoes for a nutrient-rich, slightly sweeter version with similar crispy texture.
• Baked Veggie Bravas: Eliminate deep-frying by roasting seasoned potato wedges in oven at 425°F for healthier preparation with less oil.
• Gluten-Free Spicy Version: Ensure all sauce ingredients are gluten-free, use cornstarch instead of wheat flour for thickening, maintain traditional flavor profile.

Top Pairings For Rick Stein Patatas Bravas

• Elevate Tapas Experience: Pair these crispy patatas bravas with a chilled glass of Albariño white wine from Spain's Galicia region, matching the dish's bold flavors with its bright, citrusy notes.
• Complement Spicy Sauce: Balance the bravas sauce's heat with a light, refreshing sangria that combines red wine, fresh fruits, and a hint of brandy, creating a harmonious flavor profile.
• Enhance Crispy Texture: Serve alongside a classic Spanish manchego cheese plate, offering a creamy, nutty contrast to the potatoes' crunchy exterior and providing a delightful textural variety.
• Drink Pairing Perfection: Choose a crisp, dry cava sparkling wine to cut through the richness of the fried potatoes and provide a palate-cleansing effervescence between bites.

Best Way To Store Rick Stein Patatas Bravas

• Store leftover patatas bravas in an airtight container for up to 3 days in the refrigerator. Ensure the potatoes cool completely before sealing to prevent moisture buildup.
• Spread potatoes on a baking sheet, sprinkle with a little oil, and bake at 400°F for 10-15 minutes. This method helps restore their crispy exterior and warm interior.
• Place cold patatas bravas in the air fryer at 375°F for 5-7 minutes, shaking halfway through. This technique brings back the original crunchiness without added oil.
• Skip microwaving, as it makes the potatoes soggy and destroys their crisp texture. Stick to oven or air fryer methods for best results.

Patatas Bravas Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

• Total Time: 32-37 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Spicy Spanish patatas bravas bring fiery excitement to your tapas table with crispy potatoes and zesty sauce. Bold flavors and simple ingredients combine for an authentic Mediterranean experience you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 to 5 russet potatoes (about 2 lbs/907 grams), peeled and cut into large chunks

Seasoning:

• 1 teaspoon kosher salt
• 34 teaspoons baking soda

Cooking Liquid:

• 1 cup (240 milliliters) extra virgin olive oil (or other natural cooking oil)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Submerge potatoes in water with baking soda, bring to a rolling boil and parboil for 12 minutes until edges become slightly tender.
2. Carefully drain potatoes in a colander, sprinkle with salt, and refrigerate for 30-45 minutes to develop a crispy exterior during frying.
3. Pour vegetable oil into a deep, heavy-bottomed pan, heating to approximately 350°F (175°C), checking readiness by dropping a potato piece which should sizzle immediately.
4. Gently lower potato pieces into hot oil in small batches, ensuring they are not overcrowded, and fry for 15-20 minutes, rotating periodically to achieve uniform golden-brown coloration.
5. Transfer fried potatoes onto a wire rack lined with paper towels to absorb excess oil, then immediately season with additional salt for enhanced flavor profile.
6. Arrange crispy potatoes on a serving platter, accompanied by traditional bravas sauce, creamy aioli, or a complementary dipping sauce of your preference, and serve piping hot for optimal texture and taste.

Notes

• Parboiling with baking soda creates an extra crispy exterior by breaking down potato surface starches, resulting in crunchier edges.
• Thoroughly chilling potatoes after parboiling helps develop a protective starch layer that increases crispiness during deep frying.
• Use high-starch potatoes like Russet or Maris Piper for maximum crunch and fluffy interior texture.
• For a healthier version, consider oven-roasting at 425°F with minimal oil instead of deep-frying, which reduces calories while maintaining similar crisp texture.

• Prep Time: 12 mins
• Cook Time: 20-25 mins
• Category: Appetizer, Snacks, Lunch, Dinner
• Method: Frying
• Cuisine: Spanish

Nutrition

• Serving Size: 4
• Calories: 538
• Sugar: 0.5 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 0 mg