Patatas Bravas are often the safest first order on a tapas menu\u2014and that is not an insult. Crispy potatoes, bold sauce and something creamy on top are hard to argue with.<\/p>\n\n\n\n
They are also a useful benchmark. A good plate should give you crisp edges, fluffy potato inside and enough sauce to make every bite interesting without drowning the potatoes.<\/p>\n\n\n\n
Patatas Bravas are fried or roasted potato pieces served with a lively bravas-style sauce. At Jamon Jamon, the dish is part of the classic tapas selection guests regularly order alongside prawns, croquetas, chorizo and peppers.<\/p>\n\n\n\n
The name comes from the idea of the sauce being brava<\/em>\u2014bold or fiery. Different restaurants interpret that heat differently, but the dish should have enough character to be more than plain fried potatoes.<\/p>\n\n\n\n The best part is the contrast: crisp potato, soft centre, tomato-led heat and creamy sauce. The potatoes should still taste like potatoes rather than becoming a vehicle for too much topping.<\/p>\n\n\n\n Patatas Bravas give the table something familiar and filling. That makes it easier to order more adventurous plates around them\u2014garlic prawns, Padr\u00f3n Peppers, Croquetas de Jam\u00f3n or Chorizo al Vino.<\/p>\n<\/div><\/div>\n\n\n\nWhat should Patatas Bravas taste like?<\/h2>\n\n\n\n
Why they belong on a mixed tapas table<\/h2>\n\n\n