They are a very simple dish made of two things, the potatoes and the brava sauce. Potato bravas are made in different ways in almost every corner of the country, but somehow, they are always so good, that all of them are considered as the authentic Spanish patatas bravas. In Spain, patatas bravas are always eaten as tapas but as Kenyans we can eat them as a main meal! It’s an incredibly simple—and cheap—dish, but everyone has their own way of doing it!
Patatas bravas ingredients
1 Small onion, sliced
2 tbsp of sweet paprika and 2 of hot smoked paprika
500 ml of vegan chicken broth (we use Orrington)
2 Tbsp Flour
Parsley, for garnish
4 Medium Potatoes
Salt, pinch or to taste
- Heat oil in a shallow saucepan. Meanwhile, cut potatoes into small even cubes.
- Fry the potatoes on medium/low heat until just before golden. While potatoes are frying make the bravas sauce recipe below.
- Drain fried potato cubes on a paper towel then transfer to serving dish and drizzle the bravas sauce over the potato.
- Garnish the top with fresh parsley and enjoy!
Bravas sauce recipe
- Cut the onion in small and thin slices and place them in a pan with heated olive oil.
- Before the onion is done, add the paprika (both, sweet and hot) and mix them together.
- Add the flour and mix it all with the oil, then add the vegan chicken broth and let it cook during 10 minutes.
- Last of all shake the sauce and pass it through a sieve.
If you want to bake the potatoes as opposed to frying this is the method: Transfer cut potatoes into a large bowl, drizzle with a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper. Toss together until well combined, transfer the potatoes into a baking tray, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C – 480 F between 22-23 minutes.