Patatas Bravas with Authentic-Style Bravas Sauce

Crispy oven-roasted potatoes tossed with smoked paprika, served with a warm, roux-based bravas sauce made from sweet and hot Spanish paprika.

Servings: 2 Time: ~55 min Oven: 425°F

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Ingredients

Potatoes

• 1-1½ lb Yukon gold or baby potatoes
• 2 tablespoons olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon smoked paprika
• Black pepper

Bravas Sauce

• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon sweet Spanish paprika
• ½ teaspoon hot Spanish paprika, or ¼ teaspoon cayenne
• ½ cup chicken stock or vegetable stock
• 1 teaspoon sherry vinegar
• ¼ teaspoon kosher salt, plus more to taste

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Method

Roast the Potatoes

Heat oven to 425°F.

Rinse the potatoes under cold running water, rubbing off dirt. Drain and pat very dry — dry potatoes crisp, wet ones steam.

Cut into roughly 1-inch chunks: halve or quarter baby potatoes; for Yukon golds, halve them, set the flat side down, cut into thick slices, then into 1-inch chunks. Keep pieces similar in size.

Toss the potatoes in a bowl with 2 tablespoons olive oil, ¾ teaspoon kosher salt, ½ teaspoon smoked paprika, and black pepper until every piece is lightly coated and orange-red.

Spread on a parchment-lined sheet pan in one layer, turning some pieces cut-side down for the best browning. Leave space between pieces.

Roast 40-45 minutes total. After the first 20 minutes, pull the pan and flip/stir the potatoes, then spread them back out and return to the oven.

They are done when the edges are golden, the flat sides have browned spots, a fork slides in easily, and the outside looks crisp. If cooked but pale, move to the upper rack for 5 minutes.

Leave uncovered so they stay crisp. Serve the bravas sauce on the side or lightly spooned over right before serving.

Make the Bravas Sauce

In a small saucepan over medium heat, add 2 tablespoons olive oil and 1 tablespoon flour. Whisk constantly for 1 minute, until it looks like a loose paste.

Turn the heat to low and add the sweet and hot paprika (or cayenne). Whisk only 10-15 seconds — do not let the paprika burn, or it turns bitter.

Slowly whisk in the ½ cup stock, a little at first until smooth, then the rest. Simmer 3-5 minutes, whisking often, until the sauce coats a spoon.

Add 1 teaspoon sherry vinegar and ¼ teaspoon kosher salt. Taste and adjust:

• Too thick: add a splash of stock
• Too flat: add salt or vinegar
• Not spicy enough: add a tiny pinch cayenne
• Too spicy: add a splash more stock and a tiny drizzle olive oil

Turn off the heat and rewarm gently before serving if needed. If watery, simmer uncovered over medium-low 3-6 minutes; if still watery, whisk in a slurry of 1 teaspoon flour + 1 tablespoon cold water and simmer 2-3 minutes.