Preparation
The potatoes are boiled in salted water for several minutes to tenderize them. They are then rubbed dry and deep fried.
Preparation of the accompanying sauce varies by city. In Burgos, the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which give it bite. This sauce also accompanies patatas alioli, a form of fried potato prepared with mayonnaise and garlic.
In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chili, and vinegar. In these areas, the dish is traditionally served alongside alioli.
Read more about this topic: Patatas Bravas
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