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"Patatas Bravas al Estilo de Javi"

Javi's Spicy Potatos

In the spring of 2010 we had a few nice weeks in Sant Pere Pescador at the Costa Brava in Spain. We took long walks on the beach just about every day, and we developed a ritual at the end of our walks: we landed at the terrace of the Marlin Beach Bar where Bonnie would come over with cold beer and white wine, and she'd yell to the kitchen: "Javi! Bravas!!!".

Javi is from Patagonia, went to Buenos Aires to learn how to cook, met Bonnie in Spain, and together with her he grabbed the opportunity to run the Beach Bar.

Sign of the Marlin Beach Bar in Sant Pere Pescador, Catalunya, Spain. (photo: Harry)

Javier knows a thing or two about cooking. At the Beach Bar he served tender steaks with his own home-made Chimichurri. He had delicious Calamares a la Romana on the menu, and the Chipirones were absolutely great. But first and foremost, it was those crisp Patatas Bravas that we'd have after those beach walks - with the sour creamy mayonnaise and the spicy Salsa Brava - that was what we were dying for within a week after we got back home...

Of course we had to do something about that...

This Spanish potatos tapas recipe comes close to the Patatas Bravas like they were once served by Javi in the Marlin Beach Bar. And for us they bring the Costa Brava a bit closer to home!

Tapas Recipe: Tapas Ingedients; Tapas Preparation;

Tapas Patatas Bravas a la Javi. Serving of Patatas Bravas a la Javi

Tapas Ingredients

For this Spanish potato tapas recipe you will need the following ingredients:

serving of
to taste
plastic bottle
plastic bottle
Potatos, cubed;
Salsa Brava (spicy Spanish tomatosauce);
Skewers or Toothpicks;

Patatas Bravas a la Javi.

Patatas Bravas Preparation

Preparation of these Spanish Patatas Bravas al Estilo de Javi is quite simple.

Peel the potatos, cut them in one inch chunks, wash them, and dry them;

Pre-Frying: Deep fry the potato chunks for 3 to 4 minutes in oil of about 150 to 160 degrees Centigrade (300F to 320F) until they start to sizzle, which is a sign that they are done on the inside; Allow to cool down for at least half an hour;

Frying: Deep fry the potato chunks in oil of about 170 to 180 degrees Centigrade (340F to 360F) until they are golden brown;

Drain well, add salt to taste;

Serve immediately with thin lines of Salsa Brava and Mayonnaise poured over them;

Garnish the bowl with a skewer for everybody!

¡Buen Provecho!

Suggestion of El Jefe:

Spaanse Salsa Brava No. 1 Tapas Sauce: Salsa Brava

Marlin Beach Bar, Aquarius Campground, Sant Pere Pescador, Catalunya, Spain (photo: Harry) Marlin Beach Bar, Aquarius Campground, Sant Pere Pescador, Catalunya, Spain

Spanish Potato Tapas Patatas Bravas

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