Patatas Bravas
Patatas Bravas - Fried potatoes Spanish style | Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
Potatoes have a particularly high nutrient density. They are also rich in energy-producing starch - but our body first has to break it down. It takes time for the long carbohydrate chains to be broken down into their individual components. That's why potatoes keep you full for a long time and prevent cravings.
Why put potatoes in water for patatas bravas? This process washes starch from the potatoes. This makes them even crispier.
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,376 mg | (34 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 red Pepperoncini
- 4 Tbsps olive oil
- 14 ozs chunky tomatoes (from a can)
- salt
- peppers
- ½ tsp paprika
- 12 small potatoes
- 1 parsley
Preparation steps
Peel and chop the onion and garlic. Wash and clean the chili peppers and cut into rings.
Heat 2 tablespoons olive oil in a frying pan and sauté onion and garlic for about 2 minutes over medium heat. Add tomatoes. Simmer for about 10 minutes over medium heat until the mixture thickens. Season with salt, pepper and paprika powder and puree.
Peel potatoes and cut into coarse cubes. Place in a bowl of cold water and let steep for about 15 minutes. Then drain, rinse and drain.
Heat the remaining oil in a pan and fry the potatoes in it for 15-20 minutes on all sides over low heat until crispy.
Remove the patatas bravas from the pan, season with salt and pepper and serve with the dip.
