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|Place of origin||Madrid|
Patatas bravas (Spanish: [paˈtatas ˈbɾaβas]), also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a spicy sauce. This dish is commonly served in restaurants and bars in Madrid and throughout Spain.
There is no exact date when patatas bravas were created. It is assumed that people came to know about it after 1542 when Spain conquered the Inca empire (where potatoes come from). The famine that devastated Europe along with the 30 Years' War made people consume potatoes. Before that, potatoes were not thought of as food suitable for people in Europe because it was believed that they were poisonous for humans — people used to feed animals with potatoes rather than eating them themselves. Centuries later it has become one of the basic food products in Spain and many countries of Europe.
The same sauce is sometimes served over mussels. This dish is known as mejillones en salsa brava.
- Moreno, M.P. (2017). Madrid: A Culinary History. Big City Food Biographies. Rowman & Littlefield Publishers. p. 155. ISBN 978-1-4422-6641-4. Retrieved March 27, 2018.
- "Patatas Bravas". Wine Enthusiast Magazine. July 1, 2017. Retrieved March 27, 2018.
- "Patatas Bravas Recipe | Spanish-food.org". www.spanish-food.org. Retrieved 2018-12-10.