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Choose potatoes that are high in starch such as russet potatoes. Starchy potatoes are high in starch and low in moisture. This makes them a wonderful candidate for frying, as low moisture creates crispy exteriors. I went with russet potatoes in this recipe, but Idaho or red potatoes would also work well. If you can’t find any of those, opt for an all-purpose potato like Yukon gold potatoes, which are as starchy as they are moist. Note that you may lose out on some of the crispiness with an all-purpose potato, though. If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card. Tip: If you are not a fan of Gorgonzola, use another crumbly cheese like goat’s cheese or pecorino. Allow the potatoes to cool. This is a vital step for crispy fried potatoes, so don’t skip it! Move the potatoes from the colander to a large sheet pan and season with a good pinch of kosher salt. Toss and then spread the potatoes in a single layer. You can either set the potatoes aside on your counter or refrigerate them. Either way, the potatoes need to be completely dry and cool before you move on. I sometimes do this step a night in advance.

Wondering what ingredients you need to make patatas bravas? Fortunately, there's only a couple of simple ingredients you'll need--and you may already have them in your pantry.Throughout Spain, you are unlikely to find a tapas bar that doesn’t serve patatas bravas. Some may include a garlic alioli or allioli (which are similar to aioli) in addition to the bravas sauce to cut the heat a bit. But in Madrid, patatas bravas are almost always served with just the perfect red salsa brava. And that’s what I do in this recipe. What is bravas sauce? In patatas bravas, you’ll find two simple ingredients: potatoes and bravas sauce. The potatoes are cut into bite-size chunks and deep fried in olive oil. The bravas sauce is usually drizzled on the potatoes before serving.This Spanish condiment is bright red and only slightly spicy, which explains its name: brava roughly translates to "brave." Although bravas sauce isn’t usually really hot, sometimes it can be! Heat the olive oil to 350°F (176°C), then add the potatoes and allow them to pre-cook for a few minutes on low heat.

Bravas sauce, or salsa brava, is a slightly spicy red sauce traditionally served as part of patatas bravas. It is made with a few simple ingredients like extra virgin olive oil, smoked paprika, and a little tomato paste. Olive oil. The potatoes are cooked in a generous amount of oil, and the oil can be strained and reused 2-3 more times in the future. I usually like to keep this simple and season them with salt. You can also season these Mexican potatoes with: Please note:For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!Pile your hot crispy fried potatoes onto a plate and immediately drizzle a generous amount of bravas sauce on top. To add a cooling element, I sometimes also top the potatoes with some garlic aioli, but this is totally optional. If you have more bravas sauce, serve it in a small bowl to the side.