Patatas Bravas

Tags: #appetizer #spanish #tapas #vegetarian Serving: 4 servings Total time: 60 minutes

Crisp double-fried potato cubes with a smoky, spicy brava sauce and optional garlic mayo—an essential Spanish tapas classic.

Ingredients

Potatoes

• 800 g starchy potatoes, peeled
• 2000 ml water
• 10 ml white vinegar
• 10 g fine sea salt
• 1200 ml neutral frying oil (sunflower or peanut)
• 4 g fine sea salt (finishing)
• 4 g flat-leaf parsley, finely chopped

Brava sauce

• 45 ml extra-virgin olive oil
• 8 g garlic, finely minced
• 20 g all-purpose flour
• 8 g sweet smoked paprika (pimentón dulce)
• 3 g hot smoked paprika (pimentón picante)
• 400 ml vegetable stock
• 15 ml sherry vinegar
• 6 g fine sea salt

Garlic mayo (optional)

• 100 g mayonnaise
• 10 g lemon juice
• 8 g garlic, finely grated
• 10 ml extra-virgin olive oil
• 1 g fine sea salt

Steps

Prepare the potatoes

1. Rinse the potatoes under cold water.
2. Peel the potatoes.
3. Cut the potatoes into 3 cm cubes.
4. Rinse the potato cubes under cold water.
5. Pour the water into a large pot.
6. Add the 10 g salt to the pot.
7. Add the vinegar to the pot.
8. Bring the water to a boil.
9. Add the potato cubes to the boiling water.
10. Reduce the heat to maintain a gentle simmer.
11. Cook the potatoes until the edges yield to a knife, about 6–8 minutes.
12. Drain the potatoes in a colander.
13. Spread the potatoes on a rimmed tray.
14. Let the potatoes steam-dry for 10 minutes.
15. Shake the tray to roughen the potato edges.

Make the brava sauce

16. Place the olive oil in a medium saucepan.
17. Heat the oil over medium heat.
18. Add the garlic to the saucepan.
19. Stir the garlic until fragrant, about 30 seconds.
20. Add the flour to the saucepan.
21. Stir the flour to form a smooth paste.
22. Cook the paste until pale blond, about 2 minutes.