Patatas Bravas

Translated means fierce potatoes! This is just one of many versions of this recipe from Spain. These potatoes are crispy on the outside and creamy on the inside..better cook extra!
Photo by kaye M.
Adapted from foodwishes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodwishes.com

Ingredients

  • 2

    pounds russet potatoes

  • For the boiling liquid:

  • 2

    quarts cold water

  • 1

    tbsp salt

  • 1

    tsp smoked paprika

  • 1

    tsp cumin

  • 2

    bay leaves

  • For the sauce:

  • 1

    cup mayonnaise

  • garlic to taste (I roast a whole head of garlic)

  • pinch of salt

  • 1

    tsp tomato paste

  • 1-2

    tbsp sherry vinegar

  • 1/2

    tsp smoked paprika

  • 1/4

    tsp chipotle powder

  • cayenne to taste

  • For the spice blend (makes lots extra):

  • 2

    tbsp salt

  • 1

    tsp black pepper

  • 1

    tsp smoked paprika

  • 1

    tsp chipotle powder

  • chopped parsley

Directions

Season the water with the listed spices and let boil for 10 minutes to let the flavors meld. While the water is boiling, cut potatoes into bite size cubes try to be as uniform as possible. Boil potatoes until not quite done. Drain and place on rack to cool and dry. This helps make very crisp potatoes when fried. Make the sauce by mixing the ingredients in food processor or mortar and pestle. Fry potatoes until browned and crisp, sprinkle with spice blend, and serve with sauce either for dipping or spooned on top!

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