4 medium gold potatoes, cut into bite-sized cubes (peeling optional)
1-2 tbsp olive oil
1/4 tsp sea salt
1/3 cup of olive oil
1/2 tbsp hot smoked paprika
1 1/2 tbsp sweet smoked paprika
1-2 tbsp ap flour (can sub gluten free ap flour)
1 cup of chicken or veggie broth
Salt to taste
You can find a version of patatas bravas in nearly every Spanish city – in
many places, you’ll find a version in every neighborhood bar. Serve with
other tapas and your favorite Spanish red.
Preheat your oven to 450 degrees F. Line a baking sheet with
parchment paper. Toss peeled or unpeeled potato cubes with
olive oil and salt. Spread on the baking sheet in an even layer
ensuring potatoes have room inbetween them. Roast* for
10 minutes, flip, and roast for another 10-15 minutes or until
potatoes are browned and crispy on the outside.
While potatoes are roasting, make the sauce. Heat olive oil in
a saucepan over medium heat. Add the paprikas and stir until
combined. Add flour and stir until combined. Reduce heat
to medium-low and add the broth very slowly while stirring
constantly. Reduce heat to low and simmer until the sauce
is smooth and velvety, about 3-5 minutes. Taste potatoes and
then decide to add more salt if you’re into it. Drizzle over
poatoes and enjoy!
*Deep frying is more traditional, but can be a little unwieldy
for many home chefs.
Yield: 4 servings