Patatas Bravas

By • October 7, 2013 • 4 Comments

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Author Notes: A classic Spanish tapa: fried potatoes with a delicious sauce that is drizzled over the top. Dax Phillips

Food52 Review: Simple to execute, this dish results in fantastically crisp potatoes and a creamy, just-the-right-amount-of-spicy sauce. The author wasn’t lying about wanting to put this sauce on everything!  I found that 25 minutes was too long to parboil the potatoes and resulted in them being a little more mushy than I would have liked. I tried again, boiling them for only 15 minutes, and made sure to let the potatoes cool completely before
cubing. I also used half the amount of oil suggested -- the potatoes browned perfectly in my Dutch oven. I will definitely make these again and again!
Amynicole21

Serves 3

  • 1 pound baby yukon gold potatos, cleaned
  • 1 tablespoon salt
  • 8 cups water
  • 1 cup canola oil
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1/2 cup tomato sauce
  • 1 tablespoon Sriracha, or your favorite hot sauce
  • 1 teaspoon Spanish paprika
  • 1/2 cup mayonnaise
  • 1/4 teaspoon salt, to taste
  • 1 pinch cracked black pepper, to taste
  1. Start by adding water to a medium-sized pot. Add about a tablespoon of salt, then add in the whole potatoes. Bring this to a medium-high heat, and cook for about 25 minutes, or just until the potatoes begin to soften. Drain the potatoes and set aside to let them cool. Once the potatoes have cooled, cut them in half, then cut the halves in half. Basically you are shooting for one-inch cubes. During this time, make the sauce.
  2. To another pot, add the olive oil, and bring up to medium-high. Add in the garlic and shallot and let those begin to sweat for a few minutes, stirring along the way. Toss in the paprika, hot sauce, and tomato sauce. Give a good stir and let the sauce simmer for a few more minutes, then set aside to cool. Once the sauce has cooled a bit, add in the mayonnaise. Stir, then season with salt and pepper to taste. Cover and place in the refrigerator until you are ready to use on the potatoes. Let’s just say the sauce is awesome, and you will want to start putting this on everything!
  3. Heat a cup of canola oil on medium-high heat in a pot, or large skillet. After a few minutes, add in the chopped potatoes, and cook them, stirring along the way, until they are golden brown and crisp. Remove them from the oil with a slotted spoon and let them drain on a plate lined with paper towel. Season the potatoes with salt and pepper. Place the potatoes onto your serving dish, then drizzle the sauce all over the potatoes. Now, dig in!
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3 months ago ghainskom

Made this yesterday to go with meatloaf (https://food52.com/recipes...) and it was a score!!! Especially the sauce, though I usually don't like mayonnaise. Thank you for the recipe!

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12 months ago ascherl

Just made these and they were very tasty. My potatoes were all very different sizes so I opted to cut them up into evenly sized pieces before parboiling, the 1-inch chunks took about 7 minutes to soften. I subbed in spicy paprika for extra kick and served with soft boiled eggs for a hearty lunch.

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about 1 year ago foxeslovelemons

Warm congratulations on the CP! I can already tell I will LOVE this recipe. Crispy potatoes forever!

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about 1 year ago Dax Phillips

Thanks! Much appreciated...