"Patatas bravas", also called "patatas a la brava" or "papas bravas", is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimeters, then fried in oil and served warm with a spicy sauce and aioli.
Prep time: 20min - Cook time: 30min - Total time: 50min
Serves: 4ppl
Ingredients:
For the potatoes:
2-3 large cooking potatoes
Olive oil for frying
Salt, to taste
For the brava sauce:
2 cups chicken or beef broth
1 medium onion, diced
1 garlic cloves, chopped
2 tablespoons all-purpose flour
3 tablespoons of Pimenton Dulce or sweet paprika
3 tablespoons of Pimenton Picante or cayenne pepper
Salt, to taste
For the Aioli:
1 cup of olive oil
1 tablespoon lemon juice
1 egg
1 garlic glove
Salt, to taste
Directions:
For the Potatoes:
Peel potatoes, and dice into small cubes.
Place in a large bowl and cover with cold water, let them rest for about 15 minutes to release some of its starch.
Remove the potatoes from the water, wash and drain well. Pat dry with a paper towel if needed.
Fill a 12-14-inch skillet with olive oil, place the potatoes and cook at low heat for 10-15 minutes. Then turn the heat to medium-high and cook for another 5-10 minutes, stirring often, until golden brown.
Drain in a plate lined with a paper towel and season with salt.
For the Brava Sauce:
To make the sauce place a 10-12 inch skillet over medium-high heat, at 2-3 tablespoons of olive oil, and cook the onions with the garlic for 7 minutes until fragrant and translucent.
Add the sweet and spicy pimenton to taste.
Cook the pimenton at medium heat for 20 seconds, stir so that it mixes with the vegetables.
Next, add the flour and toast it, between 20 seconds and 1 minute at most.
Pour the broth and raise the temperature to high heat.
Once it boils, lowers the heat to medium. Salt and season to taste.
Let it reduce for over 7 minutes.
At this point, you can let the sauce cool and then blend with an immersion blender or leave it as it is.
For the Aioli:
Blend all ingredients in a high-power blender or immersion blender until incorporated. (Add the oil little by little to make sure it emulsifies)
To finish:
Plate the potatoes in a shallow dish and drizzle with brava sauce and aioli.
