A definite favourite with everyone who has tried these. Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best!
The traditional method deep fries them, but as I don't have (or want) a deep fryer, I bake mine ensuring they are coated in oil - they come out lovely and crispy.
Savour this mildly tangy version of patatas bravas with a chilled white wine.
Sometimes I don't cover the patatas in the sauce, I prefer to serve on the side. This ensures they stay nice and crispy.