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

Chef Alessandro Serni

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5 stars rating if you like it!

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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.

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