Authentic Spanish Patatas Bravas
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An authentic Spanish tapas recipe featuring double-fried crispy potatoes topped with a rich, smoky Salsa Brava and creamy Alioli. This pro-chef method ensures perfectly soft potato centers with an ultra-crispy exterior.
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🍳 烹饪流程
Peel, cut, and pre-cook the potatoes on low heat (confit) until soft inside, then let them cool. → Sauté onions, whole garlic, bay leaves, spices, and blended tomatoes, then reduce the mixture. → Thicken the sauce by baking it in the oven at 250°C (475°F) for 40-60 minutes, then blend and strain. → Fry the potatoes a second time at 180°C (350°F) until ultra-crispy, then salt immediately. → Serve the hot potatoes topped with the prepared Salsa Brava, Alioli, and fresh parsley.
烹饪步骤
简要烹饪顺序
Peel, cut, and pre-cook the potatoes on low heat (confit) until soft inside, then let them cool. → Sauté onions, whole garlic, bay leaves, spices, and blended tomatoes, then reduce the mixture. → Thicken the sauce by baking it in the oven at 250°C (475°F) for 40-60 minutes, then blend and strain. → Fry the potatoes a second time at 180°C (350°F) until ultra-crispy, then salt immediately. → Serve the hot potatoes topped with the prepared Salsa Brava, Alioli, and fresh parsley.
开场介绍
An authentic Spanish tapas recipe featuring double-fried crispy potatoes topped with a rich, smoky Salsa Brava and creamy Alioli. This pro-chef method ensures perfectly soft potato centers with an ultra-crispy exterior.
步骤 1
Peel the potatoes and cut them into bite-sized cubes, removing any bad pieces.
步骤 2
Heat deep-frying oil in a pot to 180°C (350°F).
步骤 3
Carefully add the potato cubes in batches. Fry on high heat for 2 to 3 minutes, then reduce the heat to low.
步骤 4
Cook (confit) the potatoes on low heat until they are soft inside and easily pierced with a knife. Remove them and drain on a paper towel-lined tray to cool down completely.
步骤 5
Finely chop the onions and sauté them in a pot with olive oil, whole garlic cloves, and bay leaves until they begin to caramelize.
食材清单
重要提醒
Agria potatoes are the traditional choice for this dish, but Yukon Gold or Kennebec are excellent substitutes.
Allowing the potatoes to cool completely (or placing them in the fridge) after the first cook helps form a crisper crust during the second fry.
To prevent hot oil splashes, always lower ingredients gently into the oil instead of dropping them.
Using authentic Spanish smoked paprika (Pimentón de la Vera) is essential to achieve the characteristic deep, smoky flavor of the Salsa Brava.
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