Patatas Bravas Spanish Fried Potatoes Recipes

PATATAS BRAVAS RECIPE

Steps:

• Peel the potatoes, rinse thoroughly, and dry with a paper towel.
• Cut the potatoes into bite-size chunks.
• Heat the olive oil in a large skillet over medium heat.
• Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
• Remove the potatoes and let them cool in the fridge for a few more minutes.
• Turn the heat up to high and add the potatoes back into the pan.
• Fry until crispy and golden.
• Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
• To serve, drizzle the bravas sauce over the potatoes.
• Dig in-no forks necessary!

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

SPANISH PATATAS BRAVAS RECIPE (SPANISH FRIED POTATOES WITH SPICY SAUCE)

Steps:

• Peel the potatoes and cut them into small, bite-size chunks. Afterward, soak them for around 15 minutes in hot water. Preheat the oven to 220°C or 450 degrees F.
• Take the potatoes out of the water and dry them thoroughly.
• Place the potatoes on a baking sheet and drizzle with extra virgin olive oil and fresh, chopped garlic.
• Put everything for around 25 minutes in the oven until the potatoes are cooked through and golden brown.
• Serve the potatoes with home-made patatas bravas sauce.

PATATAS BRAVAS (SPANISH FRIED POTATOES)

Steps:

• Boil the potatoes with their skin on in a pot of hot water on the stove until almost tender but not quite done. You should be able to pierce them with a fork but it shouldn't slide through the potato with ease.
• Remove the potatoes from the pot and set them aside to cool.
• In the meantime, prepare the bravas sauce. First, peel the onion and finely chop it. Also, peel the garlic clove and chop it or press it through a garlic press.
• In a medium-sized frying pan, heat 1/4 cup of olive oil. When it is hot, add the onions and sauté them on medium-high heat for around 5-6 minutes until translucent. Add the crushed garlic and sauté for a couple more minutes. Be sure not to burn the garlic or else it will become bitter.
• Turn down the heat to low and add the smoked paprika as well as the hot paprika and mix well using a wooden spoon. You can adjust the amount of hot paprika used according to your spice tolerance. Two tablespoons give it a kick, but it's not intolerable.
• After the paprika has been mixed in, add the flour and mix it in well so that there are no flour lumps.
• Let everything sit in the hot pan for a minute (so the flour can lose its "flour taste") and then little by little add the broth while constantly stirring with your wooden spoon. Keep stirring until the sauce has a well combined consistency.
• Turn up the heat again slightly and bring the sauce to a simmer. Add salt to taste. Let the sauce simmer for around 4-5 minutes until it has thickened nicely. Stir regularly.
• Once the sauce has a thick, creamy consistency, remove the pan from heat and let it cool for a few minutes. Then blend the sauce in a blender so it's smooth.
• Now back to the potatoes - peel the cooled potatoes, then cut them into bite-sized cubes.
• Heat 1/4 cup olive oil in a large frying pan. When it is hot enough (test this by dipping a wooden spoon into the oil - if there are small bubbles forming around it, the oil is hot enough), add approximately half of the potato cubes. Depending on the size of your pan you might be able to add more or less - just don't overcrowd the pan.
• Fry the potato cubes on medium heat until they are fully cooked and lightly golden brown on the outside. Flip the potato pieces regularly. Don't have the temperature too high - you don't want the outsides to become very dark while the inside is not fully cooked.
• Once the potatoes are done, remove them from the pan with a straining spoon and place them on a plate lined with paper towels to soak up excess oil. Then fry the second batch of potatoes the same way.
• Add salt to taste, then serve the patatas bravas in a bowl and garnish with some of the bravas sauce as well as some chopped parsley. If you want to cut the spice of the sauce a bit, you can also serve aioli (garlic mayo) in addition - or even instead - of the bravas sauce.

OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)

Steps:

• Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
• Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
• Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
• While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
• For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
• When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.