Authentic Patatas Bravas Food

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!

AUTHENTIC SPANISH PATATAS BRAVAS RECIPE

Steps:

• Peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C - 480 F between 22-23 minutes
• While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside
• To make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done
• Once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!

PATATAS BRAVAS

Steps:

• Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

AUTHENTIC PATATAS BRAVAS

Steps:

• Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
• Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
• Serve patatas bravas with tomato puree and and mayonnaise for dipping.