Patatas bravas
 | This article needs additional citations for verification. (March 2018) |
 A plate of patatas bravas | |
| Course | Appetizer |
|---|---|
| Place of origin | Spain |
| Main ingredients | Potato |
Patatas bravas (Spanish: [paˈtatas ˈβɾaβas], also called patatas a la brava or papas bravas, all meaning "spicy potatoes") is a dish native to Spain.[1] It typically consists of white potatoes that have been cut into two-centimeter-wide (3⁄4-inch) cubes, then fried in oil and served warm with a spicy "brava" sauce. The brava sauce is primarily sweet or smoked paprika (using high-quality Spanish pimentón de la Vera) and olive oil based, often thickened with cornstarch. Some regions call for the addition of tomato paste, although there can be many variations.[2]
Visitors to Spain often confuse it with the similar dish patatas mixtas, which consists of fried potatoes served with both brava sauce and aioli sauce. [citation needed]
The dish is commonly served in restaurants and bars throughout Spain as a variety of tapa.[3]
Consumption
[edit]Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato. [citation needed] It is frequently consumed as part of tapas.
The sauce for patatas bravas is also sometimes served over mussels. This dish is known as mejillones en salsa brava.[citation needed]
See also
[edit]References
[edit]- ^ 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.
- ^ "The Perfect Bravas sauce".
- ^ "Patatas Bravas". Wine Enthusiast Magazine. July 1, 2017. Retrieved March 27, 2018.
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