/ Friday, September 18, 2009 / 4 Comments / , , ,

Patatas Bravas-Potatoes In Spicy Tomato Sauce

Another great tasting tapas I like is called Patatas Bravas or Potatoes in Spicy Tomato Sauce. The cubed potatoes are fried twice to obtain the crunchiness. I am using the BC Yukon Gold Potatoes variety here. These potatoes have a creamy flesh, low in starch, and are excellent for deep-frying. As for the spicy tomato sauce, I have adapted the recipe from my favorite Traditional Spanish Cooking cookbook by Janet Mandel. The sauce is a little spicy, but, is perfect with the deep-fried potatoes.

Patatas Bravas-Potatoes In Spicy Tomato Sauce
(Printable Recipe)


500 g (1 lb 2 oz) Potatoes, peeled
Olive Oil for deep frying
Sea Salt

175 ml (6 fl oz) Tomato Sauce
2 Tbsp Olive Oil
1 Clove Garlic, crushed
1 Tbsp Wine Vinegar
1 tsp Paprika
1/4 tsp Ground Cumin
1/4 tsp Chopped Oregano
Cayenne or Ground Chili
Sea Salt to taste


Combine the tomato sauce, oil, garlic, vinegar, paprika, cumin, oregano and enough cayenne or chili to make the sauce fierce (spicy, hot). Add salt if necessary.

Cut the potatoes into 2 cm ( 3/4 inch) cubes. Heat the olive oil in a deep-fryer over medium -high heat. (about 350˚F) Cook the potato in batches for 5 - 6 minutes, or until golden in color. Drain well on paper towel. Let the potatoes to cool slightly.

Reheat the oil to medium- high heat. Cook the potato in batches again, for 2 minutes or until crisp. Drain on paper towel and sprinkle with salt. Serve the potatoes hot with the spicy tomato sauce.

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  1. Wow the recipe looks absolute yummy.
    I'd try it as soon as I can.
    Thanks for sharing mouthwatering recipes every time.


  2. Well done, you cut your potatoes perfectly for this dish. Just how they're done in the restaurants.

    This has reminded me I haven't made these for ages, just fancy some now.

  3. Hi,

    Great site. By Tomato sauce do you mean passata or someting similar (for us guys in the UK)?

    Also is Olive Oil not too dense for deep frying, would corn oil or something be more suitable?

  4. @Anonymous: If not mistaken, I think Passata is not cooked, while tomato sauce is cooked and strained. I'm sure you can use passata, maybe cook it with the rest of the sauce ingredients. I'm using a regular olive oil for deep-frying. Canola and corn oil works well too.



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