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.
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.
- Fry them.Fry the potatoes in a frying pan with the 250 ml of EVOO until golden brown.
Dry the potatoes well after boiling and before frying them, so they turn out crispier.
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.