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Prep time
45 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Patatas Bravas are similar to french fries, but the secret is in the sauce, and there are different ways you could make the sauce. Since I’m from Catalonia, I’ll do what’s more common there. An aioli sauce, flavored with paprika and tomato.
This is one of the most typical Spanish tapas. And best enjoyed with a glass of wine or a beer. —Ivette
Ingredients
- For the Sauce
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4
Potatoes
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2 cups
Canola or vegetable oil
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1
Egg
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1
Clove garlic
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.5 cups
Canola or vegetable oil
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1 tablespoon
Lemon juice
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1 teaspoon
Paprika
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1/4 teaspoon
red pepper flakes
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1/2 teaspoon
cayenne pepper
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1 tablespoon
tomato paste (you can substitute for tomato sauce)
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salt
- Potatoes
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4
Potatoes
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2 cups
vegetable or canola oil
Directions
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Make the sauce first:
In a food processor, add the garlic, egg, lemon juice and a 1/4 cup of olive oil and blend well on high speed. Then, while the food processor is still blending, slowly (very slow!) add the rest of the 1/2 cup of vegetable or canola oil. Mix until it has a nice thick consistency. Place in a bowl and add the paprika, cayenne, red pepper flakes and the tomato paste and mix well with a spoon or spatula.
This recipe has a mild spicy profile. If you like it more spicy, add more cayenne and red pepper flakes. Add less if you don’t enjoy spicy foods.
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For the potatoes;
Peel the potatoes and cut them into bite-sized chunks. Heat the oil on a high temperature. Once the oil is hot, cook the potatoes until golden brown, stirring them occasionally. Remove the potatoes, and place on a paper towel-lined plate to drain the excess oil. Season with salt. You may need to cook the potatoes in several batches if your pan is not big enough.
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Place the potatoes in a bowl or plate and pour some of the sauce on top. That’s it! Ready to serve!
Eat with a fork or with a toothpick which is typical in Spain.
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