Patatas Bravas

Name: Patatas Bravas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb. Russet potatoes ( or high starch, floury ) peeled and cut into 1-inch cubes; Dipping sauce; 1½ cloves Garlic, Minced.; 1 tblsp Sherry vinegar; 1/2 tsp. Smoked paprika; 1 tsp. Sweet spanish paprika; 1 tsp. Tomato paste; 1 cup Mayonnaise (whole egg); 1/2 tsp. Ground black pepper; 1 pinch Salt; 1 pinch Cayenne pepper; Boiling water with aromatics; 1/2 tsp. Cumin; 1/2 tsp. Spice paprika; 1/2 tsp. Smoked paprika; 2 sprigs Thyme; 2 ea. Bay leaves; 1 sprig Parsley; For deep frying; 68 cup Vegetable oil

An authentic spicy potato dish. Tapas Patatas Bravas is simple to make and simply wonderful to share. as it compliments any tapas component. The Bravas dipping sauce is a bold Aioli that needs to have both paprikas. A smooth, sweet, and smokey hit then along comes a kick from the spicy, smokey paprika. Both these spices are an essential key to an authentic Bravas sauce.

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 25 min

COOKING TIME: 20 min

TOTAL TIME: 45 min

4 SERVING

Ingredients:

2 lb. Russet potatoes ( or high starch, floury ) peeled and cut into 1-inch cubes
Dipping sauce
1½ cloves Garlic, Minced.
1 tblsp Sherry vinegar
1/2 tsp. Smoked paprika
1 tsp. Sweet spanish paprika
1 tsp. Tomato paste
1 cup Mayonnaise (whole egg)
1/2 tsp. Ground black pepper
1 pinch Salt
1 pinch Cayenne pepper
Boiling water with aromatics
1/2 tsp. Cumin
1/2 tsp. Spice paprika
1/2 tsp. Smoked paprika
2 sprigs Thyme
2 ea. Bay leaves
1 sprig Parsley
For deep frying
68 cup Vegetable oil

Directions:

Step 1 【Dipping sauce】

In a bowl add the mayonnaise, garlic, sherry vinegar, tomato paste, cayenne, and salt (to taste) smoked paprika. combine well and set aside allowing the sauce to infuse flavors.

Step 2【Potatoes】

Bring a medium pot of water to the boil, season the water with the aromatics: A pinch of cumin, spice paprika, smoked paprika, thyme, parsley, and bay leaves. place the lid on and allow a little time for the aromatics to release flavor ready for the diced potatoes.

Step 3

Dice the potatoes approx 1 inch with the skin on. Emerge into the infused water and simmer gently for approx 3- 5 minutes. Remove the potatoes and allow them to dry out and cool a little before deep frying.

Step 4

Whilst the potatoes are drying out, heat the oil in a heavy-based deep pot or a deep fryer to 360°F/190°C. Note: if you don't have an oil thermometer you can test the temperature by sticking a wooden spoon in the hot oil or add a cube of bread. If the oil starts to steadily bubble around the wooden spoon or the bread is floating and turns golden quickly, the temperature is reached.

Step 5