Patatas Bravas
When I was in Spain, this was a dish that really stood out to me and I just could not get enough of it. My recipe will show you a classic way to fry the potatoes and the best way to dress them for patatas bravas at home.
Ingredients
- 2 lb russet potatoes, 1kg , peeled & cubed
- Neutral oil for frying
- Salt to taste
Bravas Sauce
- 25 g red onion, finely diced, 2T
- 10 g garlic, minced, 2 cloves
- 5 g salt, 3/4t
- 75 g tomato paste, 1/3c
- 225 g water, 1c
- 5 g cornstarch, 2t
- 12 g smoked paprika, 1 1/2T
- 1 g cayenne, 1/4t
- 30 g red wine vinegar, 2T
- 15 g honey Mayo for garnish, 1T
Instructions
- Rinse & soak cubed potatoes in cold water for 30 min or preferably overnight
- Heat about 4” of oil to 275°F/135C and blanch potatoes for 6 min. Remove and drain.
- Increase oil temp to 350°F/175C and fry potatoes until golden brown (about
- 4 min).
- Transfer to towel lined bowl to soak up oil then remove towel & toss with salt.
- For the sauce, sauté onions, garlic & salt in olive oil until translucent.
- Add tomato paste and cook for 1 min.
- Stir in water, cornstarch, paprika, cayenne, vinegar & honey. Simmer 3-5 min.
- Blend sauce until smooth.
- Serve fried potatoes topped with bravas sauce & a drizzle of mayo.
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