Patatas
Bravas Recipe
Patatas
bravas is the ultimate Spanish comfort food. Served tapas-style, the crispy
potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli
for a richer flavor.
Ingredients
:
2
garlic cloves, minced
1/4
teaspoon salt
1/2
cup mayonnaise
1
tablespoon lemon juice
1
tablespoon olive oil
BRAVAS
SAUCE:
2
tablespoons olive oil
1
small onion, chopped
2
garlic cloves, minced
1
tablespoon all-purpose flour
2
teaspoons sweet smoked paprika
1
teaspoon hot smoked paprika
1
cup chicken broth
1
bay leaf
POTATOES:
1-1/2
pounds russett potatoes, peeled
Oil
for deep-fat frying
3/4
teaspoon salt
Place
garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of
the knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in
mayonnaise, lemon juice and olive oil until smooth. Cover and refrigerate until
serving.
For
bravas sauce, in a small saucepan, heat olive oil over medium heat. Add onion;
cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir
in flour and paprika until smooth; gradually stir in broth. Bring to a boil,
stirring constantly; cook and stir until thickened and flavors are blended, 6-8
minutes.
Remove
from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an
immersion blender. Or, cool slightly and puree sauce in a blender; return to
pan and heat through. Keep warm.
Cut
potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain
potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer,
heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a
slotted spoon; drain on paper towels and cool completely.
Increase
heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4
minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve
with bravas sauce and aioli.
