Patatas Bravas

Golden and crispy on the outside, tender on the inside: the appetiser that never fails, whether at home or at your local corner bar.

Picual is the ideal variety for frying thanks to its great stability at high temperatures, which helps achieve that crispy finish without the oil breaking down.

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Patatas Bravas

Patatas Bravas are the classic Spanish bar dish that never fails. Boiled first and then fried in Picual EVOO, they turn out crispy on the outside and tender on the inside. Perfect as an appetiser or for sharing at any casual meal.

Course Appetizer, Snack

Cuisine Mediterranean

Keyword Appetiser, EVOO Recipes, Lunches, Picual at veraison, Potatoes, Traditional

Total Time 23 minutes minutes

Servings 4 people

Calories 350kcal

Ingredients

• 4 Medium potatoes
• 250 ml Picual EVOO For frying
• 2 tablespoons Picual EVOO For the cooking water
• 1 leaf Bay leaf Optional
• Salt To taste

Instructions

• Prepare the potatoes.

  Dice the potatoes.
• Boil the potatoes.

  Bring 1 litre of water to the boil with the bay leaf, the salt and the 2 tablespoons of EVOO. Add the potatoes and cook for 8-10 minutes. Drain them.
Dry the potatoes well after boiling and before frying them, so they turn out crispier.
• Fry them.

  Fry the potatoes in a frying pan with the 250 ml of EVOO until golden brown.

Notes

• We chose our Picual en Envero for its great stability, making it the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
• Serve with aioli or a homemade brava sauce to complete this classic bar dish.
• Cut the potatoes into evenly sized cubes so they cook uniformly.
• A homemade brava sauce made with hot paprika and tomato gives them that classic bar touch if you’d like to round them off.