how do you make the sauce for patatas bravas?

Question

tasty tapas dish

Answer 1

Here's the recipe for both....

Serves: 4
Difficulty: Very easy
Preparation time: 30 minutes
Ingredients

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

Preparation
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté 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.

The potatoes
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.

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

Answer 2

Sauce
Using a small 8" frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Serve
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

Answer 3

These little potatoes are probably the most traditional tapas food in Spain. They can be found almost everywhere. I usually order a plate of patatas bravas when I’m out for tapas with friends because they’re cheap, they’re vegetarian (there’s usually at least one herbivore in the group), and in a country where most food is cool on the tongue, these little spuds, packed with hot pepper and vinegar, make your mouth zing.
Preparation time: 30 minutes
Servings: 4
Ingredients:
Potatoes:
500ml (2 cups) olive oil (aceite de oliva)
4 large potatoes (patatas)
Salt to taste (sal)
Salsa Brava:
85ml (1/3 cup) tomate frito (a tomato sauce made from pureed tomatoes, onion and garlic with a little sugar and vinegar).
2 tbsp mayonnaise (mayonesa)
1/2 tbsp white vinegar (vinagre de vino blanco)
1/2 tsp paprika (pimentón dulce)
1/4 tsp ground cumin (cominos)
cayenne pepper (cayena) or Tabasco sauce (salsa picante) to taste
Preparation:
Parboil the potatoes with their skins still intact either on the stove or in the microwave in a covered bowl filled with water. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool.
In a small bowl, mix together the ingredients for the salsa brava, adding white vinegar and cayenne pepper until the sauce tastes tangy and spicy. Set the sauce aside.
Drain, peel and cut the potatoes into 3 cm (1 inch) cubes. Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil.
Put the potatoes on a serving plate, sprinkle them with salt and drizzle them with the bravas sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top.

Answer 4

http://www.yourcounty.co.uk/recipes/patatasbravas.html