How to make patatas bravas

Ingredients You'll Need

To make authentic patatas bravas, you'll need the following ingredients:

• 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• Olive oil, for frying
• Salt, to taste

For the Bravas Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika (pimentón de la Vera)
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1 (14.5 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup chicken or vegetable broth
• 1 tablespoon sherry vinegar (or red wine vinegar)
• Salt and pepper, to taste

For the Alioli (Optional):

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Pinch of salt

Preparing the Potatoes

The key to perfectly crispy patatas bravas lies in the preparation of the potatoes:

1. Cut the Potatoes: Peel the potatoes and cut them into roughly 1-inch cubes. Uniform size ensures even cooking.
2. Parboil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 5-7 minutes, or until slightly tender but still firm. This step helps create a fluffy interior and crispy exterior.
3. Drain and Cool: Drain the potatoes thoroughly and let them cool completely. This allows excess moisture to evaporate, further promoting crispiness.

Making the Bravas Sauce

The bravas sauce is what makes this dish truly special. Here's how to create a flavorful, authentic sauce:

1. Sauté Aromatics: Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Spices: Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for about 30 seconds, allowing the spices to bloom and release their flavors.
3. Incorporate Tomatoes: Add the crushed tomatoes and tomato paste. Stir well to combine.
4. Simmer the Sauce: Pour in the chicken or vegetable broth and bring the sauce to a simmer. Reduce the heat to low and let it simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
5. Finish the Sauce: Stir in the sherry vinegar and season with salt and pepper to taste. Taste and adjust the seasoning as needed. If you prefer a smoother sauce, you can blend it with an immersion blender.

Frying the Potatoes

Frying the potatoes correctly is crucial for achieving the desired crispiness:

1. Heat the Oil: Fill a large, heavy-bottomed pot or deep fryer with about 2-3 inches of olive oil. Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
2. Fry in Batches: Fry the potatoes in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy potatoes.
3. First Fry: Fry the potatoes for about 5-7 minutes, or until lightly golden and cooked through. Remove them from the oil with a slotted spoon and drain on a wire rack lined with paper towels.
4. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the potatoes again for another 2-3 minutes, or until they are deeply golden brown and crispy. Remove them from the oil and drain on a wire rack lined with paper towels.
5. Season: Immediately season the fried potatoes with salt to taste.

Making the Alioli (Optional)

Alioli is a garlic mayonnaise that adds a creamy, garlicky element to the dish:

1. Combine Ingredients: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and salt until well combined.
2. Adjust to Taste: Taste and adjust the seasoning as needed. Add more garlic or lemon juice to your preference.
3. Chill: Cover and refrigerate the alioli for at least 30 minutes to allow the flavors to meld.

Serving Patatas Bravas

To serve patatas bravas:

1. Arrange Potatoes: Arrange the crispy fried potatoes on a serving plate or bowl.
2. Drizzle with Sauce: Generously drizzle the bravas sauce over the potatoes.
3. Garnish (Optional): If desired, drizzle with alioli and sprinkle with a pinch of smoked paprika or chopped fresh parsley.
4. Serve Immediately: Serve the patatas bravas immediately while the potatoes are still hot and crispy.

Enjoy your homemade Patatas Bravas!