Close your eyes. Think of a sunny day, strolling through colorful streets, watching a couple of dance flamenco, bull runs in Pamplona, wine, paella, and tapas. Yes, I’m talking about Spain.
A country where people love to gather after work and have a glass of wine or a beer and a couple of plates of “tapas”.
Finger food to be shared with friends. Bravas Potatoes is a classic tapas food, and this easy Patatas Bravas recipe will bring you a taste of Spain directly to your home.
Pan-fried to perfection, these potatoes have been pre-boiled for a few minutes in a fragrant broth with spices to infuse flavor, and the Patatas Bravas sauce recipe will blow your mind. Mayo-based, with garlic and spices, it is fiery and delicious. You will definitely love this one!
HOW TO MAKE PATATAS BRAVAS?
- To make the dipping sauce, using a mortar or food processor, make a paste with the garlic, ½ tsp smoked paprika, and a pinch of salt
- To this paste, add mayonnaise, sherry vinegar, tomato paste, a pinch of cayenne, and chipotle chili powder. Mix until well combined, cover, and refrigerate
- Make the spice mix for sprinkling over fried potatoes. In a small bowl, mix 1 tbsp salt, ½ tsp smoked paprika, ½ tsp chipotle chile powder, and pepper to taste. Set aside for later.
- Prepare your cooking broth for potatoes: measure 1 tbsp salt, 1 tsp smoked paprika, cumin, and bay leaves, and add to a medium pot with 2 quarts of water
- Bring broth to a boil and add potato cubes. Cook for 5 to 6 mins, just until a bit tender but not fully cooked. Strain and let potatoes cool completely.
- Heat 2 cups of oil in a medium-sized skillet and fry potatoes until golden brown. Place fried potatoes in a paper towel-lined plate and sprinkle with the reserved spice mix.
WHAT POTATOES ARE BEST FOR PATATAS BRAVAS?
The best varieties for frying are Russet or Yukon Gold potatoes. Soaking them in water for 30 mins, or boiling them in water for a few minutes before frying, makes for crispier fried potatoes.
These steps remove a bit of the starch from the potatoes which allow for better frying and makes them absorb less oil.
DO YOU PEEL POTATOES FOR PATATAS BRAVAS?
Yes, you do. This step is crucial since we are boiling them prior to frying. If you don’t peel them, this step won’t be as successful.
WHAT TO SERVE WITH PATATAS BRAVAS
This is a finger food that can be served with cold cuts like Jamon Iberico or Jamon Serrano. Manchego cheese, marinated roasted peppers, marinated olives, or “tortilla española” are all tapas staples.
RECIPE TIPS:
- If you are a garlic lover, you might want to add 2 garlic cloves to your dipping sauce
- Check your finished sauce after mixing in the spices. If you like it hotter, add a bit more cayenne pepper.
- Do not overcook the potatoes while boiling them. Otherwise, they will disintegrate while frying.
- Do not skip the boiling step. The spice broth gives them a great flavor and makes them crispier.
- Add the spice mix as soon as they come out of the oil so it sticks to the cubes
- Eat them as soon as you finish frying them. Don’t let them get cold!
OTHER RECIPES YOU MIGHT ENJOY
- CHEESY SCALLOPED POTATOES
- ROASTED POTATOES AND CARROTS
- MEXICAN POTATOES
- THE BEST BAKED SWEET POTATO FRIES!
Easy Patatas Bravas Recipe
Ingredients
Dipping sauce:
- 1 garlic clove, minced (or more to taste)
- ½ tsp smoked paprika
- 1 pinch of salt
- 1 cup mayonnaise
- 1 tbsp sherry vinegar or more to taste
- 1 tsp tomato paste
- 1 pinch cayenne pepper, or more to taste
Spice blend:
- 1 tbsp salt
- ½ ground pepper
- ½ tsp paprika
- ½ tsp ground chipotle peppers
- 2 quarts of water
- 1 tbsp salt
- 1 tsp ground paprika
- 1 tsp ground cumin
- 2 bay leaves
- 2 lbs russet potatoes, peeled and cut into 1 inch cubes
- 2 cups oil for frying
Instructions
- To make the dipping sauce, using a mortar or food processor, make a paste with the garlic, ½ tsp smoked paprika, and a pinch of salt
- To this paste, add mayonnaise, sherry vinegar, tomato paste, a pinch of cayenne, and chipotle chili powder. Mix until well combined, cover, and refrigerate
- Make the spice mix for sprinkling over fried potatoes. In a small bowl, mix 1 tbsp salt, ½ tsp smoked paprika, ½ tsp chipotle chile powder, and pepper to taste. Set aside for later.
- Prepare your cooking broth for potatoes: measure 1 tbsp salt, 1 tsp smoked paprika, cumin, and bay leaves, and add to a medium pot with 2 quarts of water
- Heat 2 cups of oil in a medium-sized skillet and fry potatoes until golden brown. Place fried potatoes in a paper towel-lined plate and sprinkle with the reserved spice mix.
- Bring broth to a boil and add potato cubes. Cook for 5 to 6 mins, just until a bit tender but not fully cooked. Strain and let potatoes cool completely.
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