Description
A comforting recipe for crispy Spanish patatas bravas, served with a smoky and tangy bravas sauce.
Ingredients
Scale
- 2 lb russet potatoes, scrubbed
- 3 to 4 tbsp cornstarch (optional, for extra crispness)
- Vegetable oil, for frying (1 1/2 to 2 inches deep in a tall pan)
- Salt, to taste
- 1 tbsp olive oil
- 1 red chili pepper, chopped (mild or hot)
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp smoked paprika
- 1/2 tsp hot paprika (or more to taste)
- 1 can (14 oz) diced tomatoes
- 3 tbsp vinegar (white wine, sherry or red wine)
- 1 tsp sugar or honey (optional)
- Garlic aioli or garlic mayonnaise (optional, to serve)
- Chopped fresh parsley and chili flakes (for garnish)
Instructions
- Cut and Parboil the Potatoes: Cut the scrubbed russet potatoes into large wedges. Boil them in lightly salted water for 6 to 8 minutes, just until they begin to soften. Drain well and let cool.
- Heat the Oil: Pour vegetable oil into a tall pan and heat to 300°F. Prepare a tray with paper towels to drain the potatoes.
- Fry the Potatoes: If using cornstarch, dredge the wedges lightly before frying. Fry them in batches for 4 to 5 minutes until crisp. Drain on paper towels and season with salt.
- Start the Bravas Sauce: Heat olive oil in a pot over medium heat. Add onion and chili pepper, cooking for about 5 minutes. Add garlic and cook for 1 minute.
- Simmer and Blend the Sauce: Stir in smoked paprika, hot paprika, diced tomatoes, vinegar, salt, and sugar if desired. Simmer for 10 minutes, then blend until smooth.
- Serve and Garnish: Spoon the warm bravas sauce over the potatoes. Drizzle with garlic aioli if desired, and garnish with parsley and chili flakes. Serve immediately.
Notes
For extra crunch, consider a second fry after letting the potatoes rest for a few minutes. The sauce can be stored in the fridge for up to 4 days, while the potatoes are best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
