Named for the ‘bold’ sauce that coats them, these deep-fried potato cubes in a spicy, tangy tomato sauce are one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time, refrigerated and reheated as happens in too many Spanish restaurants! As the sauce softens the potatoes quite quickly, they’re best eaten as soon as possible once they’re mixed into it, while they still have a bit of crunch. The delicious bravas sauce is so easy to make and also excellent with seafood, meat and other vegetables. If you only have sweet (dulce) pimentón, use it with a good pinch of chilli flakes.
Serves 4 as a tapa
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