Patatas Brava

"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.


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