Patatas bravas, usually translated as spicy potatoes, are a staple of tapas menus, yet all too often end up as the carby afterthought, a plate of soggy starch seemingly designed solely to soak up the sherry after the croquetas and jamón have been scoffed. Done well, however, with the potatoes hot and crisp, and the sauce rich and piquant, they can more than hold their own as the star attraction.
Prep 15 min
Cook 45 min
Serves 4-6
