Patatas Bravas
ID: 9923a6a5...
A classic Spanish tapas recipe featuring double-cooked, ultra-crispy potatoes served with a smoky, spicy Salsa Brava and a creamy homemade garlic mayonnaise.
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🍳 Cooking Flow
Prep, rinse, and par-boil potatoes with baking soda, then dry and cool them completely. → Blend the egg, vinegar, mustard, garlic, and oil to emulsify into garlic mayonnaise. → Cook a roux, bloom the paprikas off the heat, whisk in stock to thicken, and finish with vinegar. → Shallow fry the potatoes in batches until crispy and golden brown, then season with salt. → Assemble the potatoes with Salsa Brava, parsley, and garlic mayonnaise.
Cooking Steps
Brief Cooking Order
Prep, rinse, and par-boil potatoes with baking soda, then dry and cool them completely. → Blend the egg, vinegar, mustard, garlic, and oil to emulsify into garlic mayonnaise. → Cook a roux, bloom the paprikas off the heat, whisk in stock to thicken, and finish with vinegar. → Shallow fry the potatoes in batches until crispy and golden brown, then season with salt. → Assemble the potatoes with Salsa Brava, parsley, and garlic mayonnaise.
Introduction
A classic Spanish tapas recipe featuring double-cooked, ultra-crispy potatoes served with a smoky, spicy Salsa Brava and a creamy homemade garlic mayonnaise.
Step 1
Peel the potatoes (optional) and chop them into bite-sized pieces, about 2.5 cm in size.
Step 2
Soak and rinse the chopped potatoes in cold water several times to wash off any excess starch.
Step 3
Bring a pot of salted water to a boil, add 1 tsp of baking soda, then add the potatoes and boil for 5 to 6 minutes until the edges are softened.
Step 4
Drain the potatoes in a colander, let them cool slightly, and pat them completely dry with a paper towel. (Optional: refrigerate for 30 minutes up to 48 hours for better crispiness).
Step 5
Prepare the garlic mayonnaise by combining 1 egg, 3 tsp white vinegar, 1 tsp Dijon mustard, 1 garlic clove, and 180ml neutral oil in a tall container. Blend on high speed starting from the bottom and slowly pulling up.
Ingredients List
Important Notes
Adding baking soda to the boiling water raises the pH, breaking down pectin on the potato surface to create a slurry that crisps up beautifully when fried.
Chilling the potatoes in the fridge overnight triggers starch retrogradation, recrystallizing the starches to form a drier, more structural outer layer for maximum crunch.
Always lift the immersion blender slowly from the bottom when making mayonnaise to ensure a stable emulsion.
Paprika burns very easily; ensure you remove the pan from the heat source before whisking the spices into the roux.
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