Patatas Bravas
ID: 815e343a...
A classic Spanish tapas dish featuring crispy, golden-brown fried potatoes topped with a smoky, slightly spicy tomato-based bravas sauce and a creamy garlic aioli.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut and parboil the potato chunks, then let them air-dry on paper towels. → Prepare the bravas sauce by cooking onions, garlic, spices, flour, tomato paste, and water until thick and smooth. → Shallow-fry the potatoes in batches until golden and super crispy. → Mix together mayonnaise, grated garlic, lemon juice, salt, and pepper to make the aioli. → Plate the potatoes, top with bravas sauce, aioli, and a dusting of smoked paprika.
Cooking Steps
Brief Cooking Order
Cut and parboil the potato chunks, then let them air-dry on paper towels. → Prepare the bravas sauce by cooking onions, garlic, spices, flour, tomato paste, and water until thick and smooth. → Shallow-fry the potatoes in batches until golden and super crispy. → Mix together mayonnaise, grated garlic, lemon juice, salt, and pepper to make the aioli. → Plate the potatoes, top with bravas sauce, aioli, and a dusting of smoked paprika.
Introduction
A classic Spanish tapas dish featuring crispy, golden-brown fried potatoes topped with a smoky, slightly spicy tomato-based bravas sauce and a creamy garlic aioli.
Step 1
Peel the potatoes and cut them into large, bite-sized triangular chunks to maximize surface area for crispiness.
Step 2
Add the cut potatoes to simmering salted water and parboil for about 6 to 8 minutes, until partially cooked but not falling apart.
Step 3
While the potatoes boil, finely chop the onion and sauté it in olive oil in a saucepan until soft and translucent.
Step 4
Add minced garlic to the onions and cook for an additional minute to release its aroma.
Step 5
Stir in smoked paprika, sweet paprika, cayenne pepper, and a pinch of sugar directly into the hot oil to bloom the spices.
Ingredients List
Important Notes
Parboiling the potatoes first is crucial because it seasons the interior and helps them dry out to form an incredibly crispy crust when fried.
Make sure the parboiled potatoes are completely dry before frying to prevent oil splattering and to ensure maximum crispiness.
Fry the potatoes in batches to avoid overcrowding the pan, which would drop the oil temperature and result in soggy potatoes.
Blooming the spices in warm oil before adding liquids helps release their essential oils and deepens the sauce's flavor.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...