This patatas bravas recipe is a staple in tapas bars throughout Spain. When these patatas bravas are matched with smokey paprika, (a spice common to Catalan cooking) they are an ideal cocktail snack. What’s unique about this papatas bravas recipe is that the potatoes are surprisingly light. Additionally the aioli adds a creamy contrast and the lemon juice and parsley tie all the flavors together.
Yield: 6 servings
Ingredients
3 cups canola oil
3 lbs. russet potatoes, peeled and cut into 1-inch cubes
Kosher salt, to taste
1 tablespoon parsley, minced
2 egg yolks
2 cloves garlic, minced
1 teaspoon smoked Spanish paprika
2 teaspoons Dijon mustard
2 teaspoon lemon juice
8 oz. extra virgin olive oil
Directions
This patatas bravas recipe should take you about 30 minutes. First, place potatoes in a large saucepan and cover with cold water. Next, bring to a boil and cook until just tender, about 5 to 6 minutes. Drain well.
In large sauté pan, add 1 cup of oil and heat to 350˚F. Add 1/3 of the potatoes until they form an even layer in the pan, but are not overcrowded. Sauté for 5 to 6 minutes, until the potatoes are golden brown and crispy on all sides. Remove them from the pan, drain on paper towels, and season with salt. Repeat procedure with remaining oil and potatoes. Garnish with fresh parsley.
In a medium-sized bowl, add egg yolks, garlic, mustard, paprika, lemon juice and a pinch of salt. Slowly drizzle in oil, whisking constantly, until the mixture has emulsified. When all the oil has been added, whisk an additional 15 seconds. Serve with this patatas bravas recipe and enjoy.
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