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Le Chaudron recipe
Patatas bravas sauce piquante
Patatas bravas with spicy sauce
⏱ 50 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
150 ml (⅔ cup)extra-virgin olive oil
400 g (14 oz)tomatoes, peeled and chopped
5 clovesgarlic, crushed
1yellow onion, sliced
2 tsphot smoked pimentón
2 tbspsherry vinegar
1 tspground cumin
1 pinchfleur de sel (flaky sea salt)
- 1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
- 150 ml (⅔ cup) extra-virgin olive oil
- 400 g (14 oz) tomatoes, peeled and chopped
- 5 cloves garlic, crushed
- 1 yellow onion, sliced
- 2 tsp hot smoked pimentón
- 2 tbsp sherry vinegar
- 1 tsp ground cumin
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and cut into 3 cm (1¼ in) cubes.
- Fry in a large skillet with 100 ml (scant ½ cup) olive oil over medium heat for 20 minutes.
- They should be golden and crisp outside, tender inside.
- Meanwhile, make the bravas sauce: soften the onion and garlic in a little oil.
- Add the pimentón, cumin and tomatoes and simmer gently for 20 minutes to thicken.
- Blend until smooth.
- Put the potatoes in a terracotta dish, spoon the sauce over and serve hot.
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