Patatas Bravas: Spanish Comfort
- oliviampollack
- Apr 19
- 1 min read
One of the first things I ate when I arrived in Barcelona was patatas bravas. I had just gotten to my apartment in El Maresme and walked over to a nearby neighborhood restaurant. When I ordered, the waiter asked if I was sure I wanted the sauce on top—he mentioned it was spicy. I said yes, definitely. But when the plate came out, the sauce was still served on the side.
To be honest, the dish isn’t that spicy. The sauce is more smoky and mildly sharp than hot, which makes it a crowd pleaser. Since then, patatas bravas has been a go-to recipe I come back to when I want something simple and flavorful.
Later in the semester, I attempted to cook the dish myself in my dorm kitchen and found the dish ve
ry manageable. The ingredients are affordable, the steps are simple, and the flavors are uncomplicated. I highly recommend them for anyone that wants a taste of Spanish food but does not have an adventurous palate.
A Little History
Patatas bravas originated in Madrid and is one of the most iconic tapas dishes in Spain. The name means “fierce potatoes,” referring to the bold, spiced tomato-based sauce that tops them. Traditionally, the dish is made with fried potatoes and served with a bravas sauce (and sometimes aioli too). Over time, different regions of Spain have put their own spin on it—in Catalonia, it’s common to see both bravas sauce and garlic aioli drizzled over the top.
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