Patatas bravas

Patatas bravas
A plate of patatas bravas
Course Appetizer
Place of origin Madrid
Main ingredients Potato
Cookbook: Patatas bravas  Media: Patatas bravas

Patatas bravas (Spanish: [paˈtatas ˈbɾaβas]), also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a sauce such as a spicy tomato sauce or an aioli. This dish is commonly served in restaurants and bars in Madrid[1] and throughout Spain.[2]

Preparation

The potatoes are boiled in salted water for several minutes to tenderize them. They are then rubbed dry and deep fried.

Preparation of the accompanying sauce varies by city. In Burgos, the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which give it bite. This sauce also accompanies patatas aioli, a form of fried potato traditionally prepared with olive oil and garlic.

In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chili, and vinegar. In these areas, the dish is traditionally served alongside aioli.

Consumption

Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato . It is frequently consumed as part of tapas.

The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another popular variation is the tortilla brava: a Spanish omelet topped with the spicy sauce.

The same sauce is sometimes served over mussels. This dish is known as mejillones en salsa brava.

See also

References

  1. Moreno, M.P. (2017). Madrid: A Culinary History. Big City Food Biographies. Rowman & Littlefield Publishers. p. 155. ISBN 978-1-4422-6641-4. Retrieved March 27, 2018.
  2. "Patatas Bravas". Wine Enthusiast Magazine. July 1, 2017. Retrieved March 27, 2018.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.