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
- 1 kg russet potatoes, peeled & cubed
- neutral oil, for frying
- kosher salt, to taste
Bravas Sauce
- 25 g red onion, finely diced
- 10 g garlic, 2 cloves
- 5 g kosher salt
- 75 g tomato paste
- 225 g water
- 5 g cornstarch
- 12 g smoked paprika
- 1 g cayenne
- 30 g red wine vinegar
- 15 g honey
- mayonnaise, for garnish
Instructions
- Rinse and soak cubed potatoes in cold water for 30 minutes or preferably overnight.
- Heat about 4” of oil to 275°F/135°C and blanch potatoes for 6 minutes. Remove and drain.
- Increase oil temp to 350°F/175°C and fry potatoes until golden brown (about 4 minutes.
- Transfer to towel lined bowl to soak up oil then remove towel and toss with salt to taste.
- For the sauce, sauté onions, garlic and salt in olive oil until soft and translucent.
- Add tomato paste and cook for 1 minute.
- Stir in water, cornstarch, paprika, cayenne, vinegar and honey. Simmer for 3-5 minutes.
- Blend the sauce until smooth.
- Serve fried potatoes topped with bravas sauce & a drizzle of mayo.
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