Okay, so this weekend we went to Cadiz for Carnivale (more to come on that later), but I had the most amazing tapas and I can’t stop thinking about these patatas bravas. My next week may consist of searching Sevilla to see who has the best before Katelin’s parents come, but in the mean time, I’ll give you a sneak preview and a recipe, so you can try them yourselves.


3 tablespoons of olive oil

4 large Russet potatoes, peeled, and cut to 1-inch cubes

2 tablespoons minced onion

2 cloves garlic, minced

Salt and freshly ground black pepper

1 1/2 tablespoons Spanish Paprika

1/4 teaspoon Tabasco Sauce

1/4 teaspoon ground thyme

1/2 cup (4 fl. oz) Ketchup

1/2 cup (4 fl. oz) mayonnaise

Chopped parsley, to garnish

1 cup (8 fl. oz) olive oil, for frying



In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm. Enjoy it.