Recipe Background
Spanish Potatoes offer crispy bites with bold flavors, perfect for sharing.
Spanish Potatoes, or Patatas Bravas, bring a vibrant mix of bold flavors and satisfying textures to the table. As you fry the cubed russet potatoes, the kitchen fills with the comforting scent of garlic mingling with the warm, earthy aroma of paprika. These little golden bites become irresistibly crispy outside, while staying perfectly tender inside. The trick is to fry them twice—first to cook them through, then again to achieve that delightful crunch. It's an opportunity to enjoy hands-on cooking and get familiar with your frying oil thermometer.
The accompanying bravas sauce is where the magic deepens. Sweet and hot paprikas blend together, creating a sauce that’s both smoky and subtly spicy. There's something wholly satisfying about watching the thickened sauce cradle the potatoes, each bite delivering a perfect balance of heat, tang, and richness. A hint of citrus from the garlic mayo refreshes the palate, adding another layer of complexity without overwhelming the core flavors.
This dish is best enjoyed in good company, perhaps with a glass of vino tinto in hand. It's easy to see why it's a staple at Spanish gatherings. The mix of textures and flavors encourages sharing and conversation, whether you’re reminiscing about travels to Spain or dreaming of future adventures. The beauty of these potatoes isn’t just in their taste, but in the way they bring people together for a moment of simple, delicious joy.
Ingredients
For the potatoes:
- 1 1/2 pounds Russet potatoes peeled and cut into 1 1/2-inch cubes
- oil to taste
- 3/4 teaspoon salt
For the garlic mayo sauce:
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the bravas sauce:
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2 teaspoons sweet smoked paprika
- 1 teaspoon hot smoked paprika
- 1 cup chicken broth
- 1 bay leaf
Directions
- Soak the potatoes in cold water for 30 minutes.
- Place 2 cloves of the minced garlic on a cutting board and sprinkle with 1/4 teaspoon of the salt.
- Mash the garlic with the flat side of a knife blade until a smooth paste forms.
- Transfer the garlic paste to a small bowl.
- Whisk the mayonnaise, the lemon juice, and 1 tablespoon of the olive oil into the garlic paste until it is smooth.
- Cover the garlic mayo sauce and refrigerate it until ready to serve.
- In a small saucepan, heat 2 tablespoons of the olive oil over medium heat.
- Add the onion to the oil and cook, stirring, until it is tender, about 2-3 minutes.
- Add the remaining minced garlic to the onion and cook until it is fragrant, about 1 minute.
- Stir the flour, the sweet paprika, and the hot paprika into the onion mixture until it is smooth.
- Gradually stir the chicken broth into the onion mixture.
- Add the bay leaf to the onion mixture and bring it to a boil.
- Cook the bravas sauce, stirring constantly, until it has thickened, about 6-8 minutes.
- Transfer the saucepan from the heat and allow the bravas sauce to cool slightly.
- Discard the bay leaf.
- Using an immersion blender, purée the bravas sauce.
- Return the bravas sauce to the heat and cook until it is heated through. Keep the sauce warm.
- Drain the potatoes and pat them dry with paper towels.
- In a deep-fat fryer or an electric skillet, heat the remaining oil to 250 degrees F.
- Fry the potatoes until they are tender, about 8-10 minutes.
- Transfer the fried potatoes to paper towels to drain and cool completely.
- Increase the heat of the oil to 375 degrees F.
- Fry the potatoes again, turning them frequently, until they are crisp and golden-brown, about 3-4 minutes.
- Drain the potatoes on paper towels.
- Sprinkle the potatoes with the remaining salt while they are still hot to make sure it adheres.
- Serve the potatoes with the garlic mayo and the bravas sauce.
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